Trinidad and Tobago's Curry Crab and Dumplings
This Tobago-style Curry Crab and Dumpling recipe features tender crab simmered in rich curry and served with soft dumplings—a Trinbagonian classic.
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Servings: 6
Calories: 618kcal
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 info does not include values for coconut milk (for crab) and salt for boiling the dumplings.
Nutrition
Calories: 618kcal | Carbohydrates: 60g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 1145mg | Potassium: 612mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1835IU | Vitamin C: 64mg | Calcium: 143mg | Iron: 7mg