This would be my specialty if I ran a restaurant.
Here's what I said then (Oct 13- 22):
From “Vegetable Love” by Barbara Kafka and Christopher Styler
Serve with white or black rice. If there is tamarind paste, an intriguing acid often used in curries, in the house, use it sparingly in place of the lime juice. The bigger the crabmeat lumps, the better. Serves 4 as a main course with rice.
1 pound lump crabmeat
1 large Kirby cucumber, trimmed, peeled, halved and seeded*
2 tablespoons unsalted butter
4 large scallions, trimmed, white parts finely chopped, green parts thinly sliced
4 teaspoons minced peeled fresh ginger
4 teaspoons curry powder
1 cup coconut milk
3 to 4 teaspoons fresh lime juice or unsweetened tamarind paste
1/2 teaspoon salt
Hot red pepper sauce (optional)
2 tablespoons chopped cilantro
Almost inexplicably good. If this was available at a restaurant, I would order it all the time. The only drawback is that lump crab can be a bit pricey (about 29 dollars a can), but there was plenty for Jim and I to have left overs and still get totally stuffed. Stuffed and happy.