Curry Crab and Dumplings (Tobago Style)
Local name: Curry crab and dumplings
In short: Crab pieces simmered in toasted curry, coconut milk and green seasoning, with soft spindle dumplings that cook in the gravy. A Tobago signature. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 45 min
- Resting
- 30 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Curry crab and dumplings is a signature dish of Tobago, cooked in a deep golden gravy of toasted curry, coconut milk and green seasoning. Crab pieces are simmered until the shells turn bright red, and soft spindle-shaped dumplings cook right in the sauce and soak it up. It is messy by design: you crack the shells with your hands, suck the sauce from the claws and scoop up gravy with the dumplings.
Instructions
- Rinse the crab pieces under cold water and pat them dry. Toss them with the garlic, scallions, 1 tbsp of the culantro, thyme, lime juice and 1 tsp salt. Cover and marinate in the refrigerator for 30 minutes.
- Stir the curry powder and the 60 ml of water into a paste. Heat the oil in a large wide pot over medium heat, cook the onion and garlic for 2 minutes, then add the paste. Cook for 2 to 3 minutes, stirring, until dark and fragrant.
- Add the crab and stir for 3 minutes to coat every piece. Pour in the coconut milk and the 500 ml of water, add the whole hot pepper and bring to a boil.
- Cover, reduce the heat and simmer for 15 minutes, until the shells are bright red.
- Meanwhile, mix the flour and 1/2 tsp salt. Add the water gradually and knead for 3 minutes to a firm, smooth dough. Pinch off pieces and roll them into spindles about 7 cm (3 inches) long and no thicker than your finger.
- Drop the dumplings into the simmering sauce, cover and cook for 12 to 15 minutes, until they are cooked through and the gravy has thickened. Stir gently once or twice so they do not stick.
- Stir in the remaining culantro. Serve in deep bowls with plenty of napkins and a bowl for the shells.
Tips
- Buy crab that was cleaned the same day and kept on ice, and cook it within a day. Crab spoils quickly once it is dead.
- Roll the dumplings thin. They swell as they cook, and thick ones stay raw in the center.
Questions and answers
Can I use crab legs or frozen crab?
Yes. Thaw frozen crab legs fully, then add them with the coconut milk and simmer for only 10 minutes, since they are usually pre-cooked. Fresh crab pieces give the best sauce.
How do I eat curry crab and dumplings?
With your hands. Crack the shells, pull out the meat and dip it in the gravy. Break the dumplings and use them to mop up the sauce. Keep a bowl for shells and plenty of napkins nearby.
Can I make it less spicy?
Yes. Leave the hot pepper whole and unpierced, or omit it. The curry powder adds warmth but little heat, and you can put pepper sauce on the table for those who want more.
How long does it take to make Curry Crab and Dumplings (Tobago Style)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Curry Crab and Dumplings (Tobago Style)?
About 520 kcal per serving, with 22 g of protein, 54 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 54 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
