Curry crab and dumpling is a beloved Tobago (Trinidad’s sister isle) special—but don’t be fooled, it’s enjoyed all across Trinidad too! Over the years, we’ve savored this dish on special occasions, and there are countless ways to make it. What I’m sharing here is my personal take, one that I believe is among the tastiest versions you’ll find online.
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To make it heartier and more flavorful, I add extra lump crab meat—a little trick I learned from a family friend that makes the curry rich and satisfying. It’s not the usual way, but trust me, it’s genius.
This dish is comfort food straight from the Caribbean, straight from Cooking With Ria’s kitchen. The freshly made green seasoning, the slow simmer of the curry, and those layers of flavor come together to create something truly unforgettable. The chewy dumplings soaking up that luscious sauce! A match made in taste heaven.
If you’re new to making curry crab or a longtime fan, you’ll find inspiration and step-by-step guidance in the full video. I hope you enjoy this recipe as much as we do in my family.
How Curry Crab & Dumpling Became Tobago’s Most Loved Dish
This dish traces its roots to the beaches of Store Bay, where vendors and home cooks began serving it to locals and tourists alike in the 1960s. What started as a humble, rustic meal made with freshly caught blue crab became a staple in Tobago’s beach culture. Today, curry crab and dumpling is a beloved feature at Tobago’s Great Race, Easter weekend, and Sunday liming at Pigeon Point. Its rise in popularity is a testament to the dish’s irresistible flavor and the deep pride Tobagonians have for their food heritage.
🌟 Why You’ll Love Curry Crab & Dumpling
- Authentic Caribbean Flavor: Crafted with homemade green seasoning, curry powder, culantro, and curry leaves for maximum depth and genuine island taste.
- Extra Hearty: Optional lump crab meat adds richness, protein, and a meaty texture.
- Comfort Food Heaven: Tender dumplings are the perfect vehicle for soaking up the luscious curry sauce.
- Perfect for Special Occasions: This Tobago classic is ideal for Sunday lunch, liming with friends, or impressing guests.
🥥 Health and Nutrition
This dish is rich in protein and healthy fats, especially when coconut milk is used. The cassava flour adds fiber and complex carbohydrates. Naturally dairy-free and pescatarian, it offers a nutrient-dense way to enjoy indulgent Caribbean flavor.
🛒 Ingredients You’ll Need
Here’s everything you’ll need to make this iconic Curry Crab and Dumpling dish, full of deep Caribbean flavor and comforting texture. Each ingredient plays a key role—and I’ve added helpful tips for sourcing, especially if you’re in New York City.
- Whole Blue Crab/ Swimming Crab – Traditionally used in Tobago. You can use cleaned, fresh, or frozen crab. Look for it at seafood markets in Chinatown, Korean stores like H Mart, or Caribbean groceries/fish markets in Queens, Brooklyn(Flatbush), or the Bronx. Purple Mangrove Crab/Hairy Crab (Trinidad), Snow crab legs, Stone Crab, or Dungeness crab can be used as substitutes.
- Lump Crab Meat (Optional but Recommended) – My twist for a heartier, more flavorful dish. Adds extra richness and stretches the crab flavor throughout the dish. I buy mine at Bj’s. Comes fresh in a container.
- All-Purpose Flour – Used to make the dumplings. You can use white flour or mix in some whole wheat for extra body.
- Cassava Flour – Adds a unique, earthy chew to the dumplings and complements the curry sauce beautifully. You can find this at Caribbean groceries. Also sold under brands like Otto’s or Bob’s Red Mill.
- Green Seasoning – A homemade blend of culantro (chadon beni), scallions, garlic, onion, and thyme(pimento peppers if available). It’s the flavor base of this dish. Do not use bottled versions as it contain chemicals and preservatives and do not compare with homemade. See my recipe here.
- Culantro (Chadon Beni, Bandhania, Recao) – Essential to true Trini flavor. Look for it in Caribbean and Latin grocery stores (sold as recao), or at select Asian markets and farmers’ markets in NYC.
- Curry Powder – Use your favorite Caribbean blend. Chief, Carifest curry powder is widely used in Trinidad. Easily found at West Indian groceries or online.
- Coconut Milk – For creaminess and balance. Use full-fat canned coconut milk—available at most grocery stores.
- Pimento Peppers (Seasoning Peppers) – These add aroma and flavor without heat. Caribbean groceries are the best source. If you can’t find them, substitute with a bit of red bell pepper for mild sweetness.
- Hot Pepper (Wiri Wiri, Cherry, Scotch Bonnet or Habanero) – For that signature Caribbean heat. Use to taste. Found at Latin and West Indian markets, and even some larger supermarkets.
- Garlic, Onion, Scallion, and Fresh Thyme – The aromatics that form the base of the curry. Easily found at any supermarket.
- Oil – Used to sauté the aromatics and bloom the curry. I use extra virgin olive oil but any neutral oil like canola, vegetable, or coconut oil works well.
Variations
- No Cassava Flour? You can use only all purpose flour for your dumplings. If you want a gluten-free version, use a gluten free substitute for the all purpose and cassava flour and adjust for texture. See more dumpling variations here: flour dumpling, cornmeal dumpling, cassava dumpling(using fresh cassava/yucca–gluten free variation available)
- Seafood Mix – Add shrimp or pre cooked conch to the curry for a deluxe, Tobago-style seafood curry feast.
- Lighter Option – Leave out the lump crab and just use whole crab for a more traditional feel.
🍳 Equipment You’ll Need
- Heavy-bottomed pot
- Mixing bowls
- Knife and cutting board
- Rolling pin (optional)
- Saucepan
- Strainer or slotted spoon
🧠 Tips for Success
- Scrub and clean crabs thoroughly before cooking.
- Cook the curry base until it’s thick and deeply aromatic.
- Use lump crab meat for more body.
- Let dumplings cook fully before stir-frying.
- Use fresh green seasoning and culantro for the boldest flavor.
🔄 Variations
- All-Purpose Flour Only? You can skip cassava flour and use 100% all-purpose flour.
- Make It Spicier: Add more hot pepper or a scotch bonnet to your taste.
- Creamy Curry Sauce: Use coconut milk for a milder, richer sauce.
- Add Vegetables: Stir in okra or spinach towards the end of cooking.
🍽️ Serving Suggestions
Serve curry crab piping hot over a plate of tender dumplings. Pairs well also with green figs, boiled yam, or white rice for a full island-style meal.
❓ FAQ
What types of crab can I use for curry crab?
Traditionally, blue crabs are used in Tobago for their sweetness and soft texture. Mangrove crabs like Thalamita crenata (mangrove swimming crab) are also common in coastal regions. You can also use wild sea crabs, stone crab or other fresh varieties, just be sure they’re well cleaned and meaty enough to hold up to the curry.
Can I use frozen crab?
Yes, just thaw and clean thoroughly before cooking.
Is the lump crab meat necessary?
No, but it adds extra flavor and heartiness.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently.
Can I make the dumplings in advance?
Yes, shape, boil & fry, and refrigerate for up to 24 hours.
What can I substitute for culantro?
Use cilantro or scallions if culantro isn’t available.
Where can I buy curry crab in Tobago?
You can enjoy delicious, authentic curry crab and dumplings from:
- Miss Trim’s, Store Bay – A family-run institution serving authentic island flavors for over 40 years.
- Blue Crab Restaurant, Scarborough – Known for its traditional Tobagonian cuisine.
- Shore Things Café & Craft, Lambeau – Offers a cozy atmosphere with local dishes.
- Traditions Bar & Grill, Crown Point – Famous for their shell-less curry crab and dumplings.
- Ms. Sylvia’s, Bon Accord – A hidden gem recommended by locals for authentic flavors.
Trinidad and Tobago’s Curry Crab and Dumplings
Equipment
- Mixing bowls
- Knife and cutting board
- Rolling pin (optional)
- Saucepan
- Strainer or slotted spoon
Ingredients
🦀 For the Curry Crab:
To season the Crab
- 3 lbs crab 2 – 3 lbs, wild ocean, blue crab or mangrove, cleaned and scrubbed
- 1 cup lump crab meat optional, 8 ozs
- 5 tbsp green seasoning divided
- 1 tbsp minced pimento pepper
- Hot pepper to taste
- Salt and black pepper
To cook the Crab
- 6 tbsp extra virgin olive oil
- 6 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground roasted cumin
- 1 onion chopped
- 10 curry leaves optional
- 1 tbsp minced garlic
- 2 tomatoes chopped (optional)
- 1/4 cup chopped culantro chadon beni
- 2 –3 cups hot water
- 1 cup Coconut milk optional
🥟 For the Dumplings:
- 2 cups all-purpose flour
- 1 cup cassava flour
- 1 tsp sugar
- 1 tsp salt
💧 To Boil Dumplings:
- Water
- 1 can coconut milk
- 2 tbsp green seasoning
- 1 tbsp salt
🍳 To Stir-Fry Dumplings (Optional):
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 small onion
- 1/2 bell pepper chopped
- 1/2 small carrot grated
- 1 pimento pepper optional
- Hot pepper optional
- Salt & Black Pepper as required
Instructions
Prepare and Season Crab:
- Clean crab with lime, lemon, or vinegar and rinse thoroughly. Drain and season with green seasoning, pimento pepper, hot pepper, salt, and black pepper. Season lump crab meat separately with 1 tbs green seasoning, salt and black pepper.
Build the Curry Base:
- In a large heavy pot, heat oil over high heat. Sauté onion and hot pepper until browned at the edges. Stir in curry leaves, curry powder, turmeric, cumin, 4 tbsp green seasoning, and 1/2 cup water. Cook until thick, fragrant, and grainy—about 5 minutes.
Add the Crab:
- Add seasoned whole crab to the curry base and toss to coat. Cook for 5 minutes, then stir in lump crab meat and cook for another 3 minutes.
Simmer the Curry:
- Add hot water (and optional coconut milk) to cover the crab. Bring to a boil, reduce heat, and simmer for 15–20 minutes. Add culantro and additional pimento. Let the sauce reduce to a rich, thick consistency.
Make Dumpling Dough:
- In a mixing bowl, combine all-purpose flour, cassava flour, sugar, and salt. Add water gradually, kneading until a firm dough forms. Let rest.
Shape the Dumplings:
- Pinch off pieces of the rested dough and shape into small ovals, discs, or any desired shape. Alternatively, form the dough into a large ball, lightly flour your work surface, and roll it out into a 1/4-inch-thick round. Using a sharp knife, cut vertically and then horizontally about 1½ inches apart to form small squares.
Boil the Dumplings:
- In a large pot, bring water, coconut milk, green seasoning, and salt to a boil. Gently add the shaped dumplings to the pot. Do not stir for the first 2 minutes to prevent breaking or mashing. Let them cook for 10–15 minutes, or until the dumplings float and are no longer raw in the center. You can strain the dumplings and set aside, or leave them in the cooking liquid until ready to serve.
Stir Fry the Dumplings (Optional):
- In a separate pan, heat butter and oil. Add onion, bell pepper, grated carrot, and hot pepper. Sauté for 2 minutes. Add drained boiled dumplings and stir-fry for 3 minutes until lightly golden. Taste and add salt and black pepper as required.
Video
Notes
Nutrition
Did You Love This Recipe – Leave a Rating and Comment
If you tried and loved this curry crab and dumpling recipe, I’d be so grateful if you could leave a 5-star rating in the recipe card above! Your ratings and comments help others discover and trust my recipes, and I truly appreciate your support. Let me know how it turned out for you—did you add extra lump crab like I did? Did you serve it for a special occasion? I’d love to hear all about it!
There’s also a step-by-step video available for this specific recipe to guide you through the prep and cooking process. Be sure to watch it on my YouTube channel (coming soon) and subscribe for more delicious Trini and Caribbean favorites—made simple, from my kitchen to yours.
Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
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