By Craig Claiborne
Preheat oven to hot (400°F.).
Cut the peppers lengthwise into halves and remove the seeds. Cook in boiling salted water for five minutes. Drain.
Flake and pick over the crabmeat. Combine it with the eggs, rice, two tablespoons of the butter, the lemon juice, onion, curry powder, salt and cayenne. Fill the pepper halves with the mixture.
Combine the bread crumbs with the remaining butter and sprinkle over the mixture in the pepper shells. Bake for fifteen minutes.