6 tbsp. butter, at room temperature
3 hard cooked eggs
1/2 tsp. dry mustard
1/4 tsp. curry powder
1/4 c. dry white wine
3/4 c. heavy cream
3 tbsp. fresh chives, chopped
1 lb. lump crabmeat
Salt & freshly ground pepper
1 garlic clove, peeled
1/2 c. bread crumbs

Preheat oven to 350 degrees. Put 4 tablespoons butter in a mixing bowl. Put the egg yolks through a fine sieve. Add to butter and stir to blend. Combine the mustard and curry powder with the wine and stir to blend. Beat this into the butter mixture. Beat in the cream. Stir in the chives and fold in the crabmeat or lobster. Add salt and pepper to taste. Stir gently so as not to break up the crabmeat.

Rub eight individual ramekins or scallop shells with the garlic clove before filling with equal amounts of crab. Heat the remaining 2 tablespoons of butter in a small frying pan and add the bread crumbs. Stir until the crumbs are coated. Spoon equal amounts of the crumbs over the crab. Bake for 20 minutes or until the crab is bubbling hot and the tops are brown. To brown further, run the ramekins quickly under the broiler. Yields 8 first course servings.