Curried Crabmeat

This dish is often called Crabmeat Indienne. “Indienne” is the name given to many curried dishes in France.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. butter
  • ¼ small onion, peeled and chopped
  • 3 Tbsp. all-purpose flour
  • 2 tsp. curry powder
  • 2 cups chicken broth
  • 1½ cups lump crabmeat
  • 2 cups hot cooked rice


  • Place a skillet over medium heat. Once it is heated, add the butter. Once the butter stops foaming, add the onion, stirring frequently for 3 minutes, or until the onion is softened.
  • Stir the flour into the skillet with the curry powder to create a paste. Stir the paste continually for 2 minutes.
  • Slowly pour in the chicken broth, whisking continually to prevent lumps. Bring to a simmer and cook for 3 minutes.
  • Stir in the crabmeat and cook until heated. Remove from the heat and serve over the warm rice.