Ingredients

1 ounce cooked lump crabmeat, rinsed and drained

　　1 tablespoon unsalted butter

　　1 tablespoon capers, drained

　　1 tablespoon diced shallot

　　1 teaspoon sweet curry powder

　　

Step 1

Put the crabmeat in a bowl and pick through it, removing any pieces of shell.

　　

Step 2

In a small skillet over medium heat, melt the butter. Add the capers and sauté them for 1 minute. Add the shallots, stir, and remove from the heat. Stir in the curry powder. Gently fold in the crabmeat until it is covered with the sauce.

　　

Make Ahead

Step 3

Make the crab lumps up to 1 day ahead and refrigerate.

　　Pure Flavor