Chop the crab meat, knead with the eggs, finely diced toast, curry, salt and pepper. If the dough is still too moist, knead in some breadcrumbs. Shape 8 balls, roll in breadcrumbs if necessary. Put in a cool place.
Sweat the garlic in a tablespoon of oil, add curry paste, sweat too. Now add the lentils and fill up with the broth. Let simmer for 5 minutes. Then add the spring onions and coconut milk. Let cook for another 5 minutes.
During this time, heat 3 tablespoons of oil in a non-stick pan and fry the crab balls until crispy on all sides.
Pour the lentil coconut soup into deep plates, place 2 crab balls on each and serve. Baked naan bread with garlic and coriander tastes good with it.