Curried Crab Lumps

• 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

1. Put the crabmeat in a bowl and pick through it, removing any pieces of shell.
2. In a small skillet over medium heat, melt the butter.
3. Add the capers and saute them for 1 minute.
4. Add the shallots, stir, and remove from the heat.
5. Stir in the curry powder.
6. Gently fold in the crabmeat until it is covered with the sauce.
7. Make the crab lumps up to 1 day ahead and refrigerate.

lump crabmeat, unsalted butter, capers, shallot, sweet curry

Taken from www.epicurious.com/recipes/food/views/curried-crab-lumps-387738 (may not work)