|Cooked crabs||4 Small (Or 2 Medium Sized)|
|Fine white breadcrumbs/Whole meal bread crumbs||3 Ounce (85 Gram)|
|Butter/Margarine||3 Ounce (75 Gram)|
|Cayenne pepper||To Taste|
|Curry powder||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Lemon wedges||4 (For Garnish)|
|Watercress||1 (For Garnish)|
|Crab claws||1 Small (For Garnish)|
Take all the crabmeat from the shells and blend the light and dark flesh together.
Add about 25 g/1 oz of the breadcrumbs to the crabmeat.
Heat all the butter in a pan or dish in the microwave cooker and spoon 1 tablespoon of it into the crabmeat.
Add the pepper, curry powder and Worcestershire sauce with a very little salt, if required.
Mix thoroughly and spoon into the well cleaned shells or individual flameproof dishes.
Mix the remaining breadcrumbs and butter together and spoon over the crabmeat.
Cook for 5 to 10 minutes under a preheated grill set to a low heat, or for 10 to 15 minutes in the oven preheated to 200Â°C/400Â°F, Gas Mark 6.
Garnish with the lemon, watercress and small claws.
Serve with a crisp green salad as a main dish or with hot toast as an hors d'oeuvre.