• 3 Tablespoons butter
  • 1 tablespoon finely chopped onion
  • 4 tablespoons flour
  • 2 teaspoons curry powder
  • 2 cups (1/2 L)chicken broth
  • 1 1/2 cups(3 1/2dL)crabmeat


Melt the butter in a saucepan. Add the onion and cook over low heat for 3 minutes, stirring often. Stir the flour and curry powder into the skillet and cook 2 minutes more. Add the chicken broth and slowly cook and stir for 5 miutes. Add the crabmeat and cook only until heated through.

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Submitted 6/13/05.
Source: The Fanny Farmer Cookbook
Submitted By: Linda Wilson
Crabmeat Indienne