To prepare the Deviled Crab
Preheat oven to 400°F.
Heat the olive oil in a small pan over medium heat. Add diced shallots and sauté for a few minutes until they turn translucent. Add the garlic and chile and cook another minute or 2. Set aside to cool.
In a small bowl, combine crabmeat with the scallions, parsley, Worchester, and spices. Add the breadcrumbs and mix well.
When the shallot mixture has cooled, add it to the bowl with the crabmeat. Combine thoroughly and then stuff the mixture into a small oven-safe casserole dish. Melt the butter and pour it over top before putting the dish in the oven to bake for 20 minutes.
Garnish with wedges of lemon and serve on crackers.
To prepare the Berbere Spice Mix
Remove the pods from the cardamom to reveal the seeds inside. Discard the pods. Combine the cardamom, arbol chiles, fenugreek, coriander, allspice, and cloves and toast them in a small pan over low heat until fragrant, 3 to 5 minutes. Remove from the heat and allow to cool. Place the mixture in a spice grinder and grind to a powder. Place the mixture in a small bowl along with the paprika turmeric, salt, cayenne pepper, cinnamon, ginger, and nutmeg, and mix well. Store the spice mix in a sealed jar for up to 6 months.