1 lb. fresh, tinned or frozen crab meat
3 tbsp. lime juice
2 tbsp. vegetable oil
1 oz. unsalted butter
2 med. onions, finely chopped
1 clove garlic, chopped
1 fresh hot pepper, seeded and chopped
2 tbsp. curry powder
1 lb. raw long grain rice
1 1/2 pt. coconut milk
Salt and freshly ground pepper
1 tbsp. chopped chives

Put the crab meat into a bowl, add the lime juice and set aside. In a heavy casserole, heat the oil and butter and saute the onions, garlic and hot pepper until the onions are tender but not browned. Add the curry powder and cook, stirring for 3 or 4 minutes, being careful not to let the curry powder burn. Stir in the rice and cook for about a minute longer, just to coat the grains.

Add the coconut milk, season to taste with salt and pepper, stir, and cook, covered, over low heat until the rice is almost done, about 15 minutes. Fold in the crab meat and any liquid, and the chives. Cover and cook for about 5 minutes longer, or until the liquid is all absorbed and the crab heated through. Serves 6.