One medium-sized crab, 1oz. butter, ½ oz. flour, 1 ½ gills white stock, 1 onion, 1 teaspoonful curry powder, 1 teaspoonful chutney, 1 small apple, lemon juice, pepper and salt.
Chop the apple and slice onion very thinly. Fry the apple and onion in the butter for a few minutes. Add the curry powder, flour and chutney, and mix well together. Add the stock and stir until boiling. Season to taste, and allow to simmer 30 minutes or until apple and onion are quite soft. Take the meat from the crab and chop up roughly. Add to the sauce and make thoroughly hot. Just before serving add the lemon juice to taste; a tablespoonful of cream is a great improvement. Serve in centre of border of rice, or the rice may be served separately and the curry garnished with hot hard boiled quarters of egg and cut lemon.