Stuffed Crabs Caribbean Style

• 8 tablespoons butter, approximately
• 4 scallions, chopped
• 1 teaspoon chopped garlic
• 1 hot green chili, finely chopped, seeds optional, or use dried red pepper flakes to taste
• 1 tablespoon curry powder
• 3/4 to 1 pound crabmeat, finely shredded (This does not have to be lump or fancy crab. Show crab, flaked crabmeat or even canned crab may be used.)
• 2 tablespoons finely chopped fresh coriander leaves, optional
• 2 tablespoons finely chopped parsley
• Salt and freshly ground pepper
• 6 to 8 tablespoons crab liquid or bottled clam juice
• 2 cups fresh bread crumbs
• Lime wedges for garnish

1. Preheat the oven to 400 degrees.
2. Melt 8 tablespoons butter in a wide, shallow saucepan or skillet.
3. When melted, add the scallions, garlic and chili.
4. Add the curry powder and blend.
5. Add the crabmeat.
6. Add the coriander leaves, if desired, and parsley.
7. Add salt and pepper to taste.
8. Add enough crab liquid to moisten properly.
9. If you want a richer and better dish, add 2 to 4 more tablespoons butter.
10. Add bread crumbs and blend well.
11. Remove from the heat and use the mixture to fill 4 to 8 clam shells.
12. Bake for 10 to 15 minutes, until nicely brown.
13. Serve with lime wedges, slices or halves.

butter, scallions, garlic, green chili, curry powder, crabmeat, fresh coriander leaves, parsley, salt, crab liquid, bread crumbs

Taken from cooking.nytimes.com/recipes/4872 (may not work)