Tobago Curry Crab & Dumpling Recipe

Note

This recipe is courtesy of Foodie Nation Ltd. Visit their website for the original and further culinary delights.

Please handle all ingredients and cooking equipment with care, and ensure seafood is fresh and well-cleaned. Island Staycation assume no liability for the preparation and consumption of this dish. Enjoy responsibly!

This dish is popular in Tobago

Recipe Background

The twin-island nation of Trinidad and Tobago is renowned not just for its exuberant culture and stunning vistas but also for its exquisite culinary offerings, including the iconic Tobago Curry Crab & Dumpling Recipe. Emblematic of Tobagonian heritage, this beloved dish combines the zing of local spices, the succulence of fresh crab, and the comforting heft of handmade dumplings. Often enjoyed by the water’s edge, under the gentle sway of coconut palms, the Tobago Curry Crab & Dumpling is a culinary ode to the island’s affinity for intense flavors and pristine, ocean-fresh fare.

Tobago Curry Crab & Dumpling Recipe - Foodie Nation

Quick Recipe Info

Preparation Time: 2 hours and 30 minutes
Cooking Time: 25 minutes
Serving: 4
Dificulty Level: Intermediate

Tobago Curry Crab & Dumpling Recipe

Curry Crab and Dumplings is not just a meal; it’s an experience – a deliciously messy, dive-in-with-your-hands testament to the island’s love affair with seafood. It’s a bowl of succulent blue crab bathed in a rich, aromatic curry sauce, each mouthful a story of tradition and spice.

Cooking Pro Tips

The Pot: A Dutch pot is your best friend here, ensuring even cooking and perfect heat distribution.
The Technique: Toast the curry powder in oil to unlock its flavors before adding the crab.
The Simmer: Low and slow is the way to go, letting all the ingredients get to know each other.

Ingredients:

Crab – 1lb, cleaned and prepped
Vinegar – 1/4 cup, for cleaning the crab
Salt – 2 tsp, plus a pinch for the dumplings
Black Pepper – 1 tsp
Fresh Green Seasoning – 1/2 cup, a Caribbean staple
Curry Powder – 4 tbsp, divided
Ground Masala – 2 1/4 tsp, divided
Coconut Oil – 1/4 cup, for that authentic island flavor
Onion – 1/4 cup, finely chopped
Garlic – 1 tbsp, finely chopped
Scotch Bonnet Pepper – 1 tsp, finely chopped (handle with care!)
Pimento Pepper – 2 tbsp, finely chopped
Geera (Whole Cumin) – 1 tsp
Caripoulé Leaves – 5-6 young leaves, also known as curry leaves
Water – 1/2 cup plus 1/3 cup, divided
Coconut Milk – 2 cups, creamy and rich
Chadon Beni – 1/3 cup, finely chopped (substitute with cilantro if necessary)
Flour – 1 cup, for the dumplings

Loop Sunday Lunch - Curried crab and dumplings - Loop Trinidad and Tobago — Image Courtesy Loop Trinidad and Tobago

Method:

Prep the Crab: Begin by ensuring your crab is free of dirt and any fine hair. Soak it in a mixture of warm water and vinegar for about 10 minutes, then rinse under cold water and let it air dry. This not only cleans the crab but tenderizes it.
Marinate: Season the crab with 1 tsp salt, black pepper, green seasoning, 2 tbsp curry powder, and 1 1/2 tsp ground masala. Let these flavors marry for at least 2 hours, or for a deeper infusion, leave it overnight in the refrigerator.
Cooking the Curry Base: In a medium to high heat pot, warm up the coconut oil. Toss in the chopped onions, garlic, and peppers, along with the geera and caripoulé leaves, cooking them for about 2 minutes until fragrant. Sprinkle in the remaining curry powder and ground masala, letting it cook down to a thick paste with the addition of 1/2 cup water.
Combining Crab and Curry: Once your curry base is ready, it’s time to introduce the crab, ensuring it’s well-coated with the aromatic paste. After 2 minutes of cooking covered, pour in the coconut milk and chadon beni. If the curry seems too thick, feel free to adjust with a little extra water. Reduce the heat and let the crab simmer to perfection for about 10 minutes. This is the moment to adjust your salt levels to taste.
Dumpling Time: While the crab bubbles away, mix flour with a pinch of salt, then add 1/3 cup of water to form a smooth dough. Let it rest under a damp cloth before rolling it out and cutting it into your desired shapes. Drop these into boiling water and watch for them to float up – a sign they’re ready to be served.
The Grand Finale: Ladle generous portions of the spicy, creamy crab curry over the fluffy dumplings and get ready to feast.

Frequently Asked Questions

Absolutely! Feel free to substitute crab with shrimp or even chunks of firm white fish.

Green seasoning is a blend of herbs including cilantro, parsley, thyme, and scallions. You can make a quick version at home or use a combination of these herbs finely chopped.

Yes, remove the seeds and membrane from the scotch bonnet pepper before using, as this is where most of the heat resides.

Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently to avoid toughening the crab meat.

Canned coconut milk is actually preferred for its richness and consistency.

Dessert

This Tobago Curry Crab & Dumpling recipe is more than just food; it’s a story on a plate, a culinary journey to the heart of Tobago. With the help of Foodie Nation Ltd, we’ve brought a taste of island life to your kitchen. We hope you enjoy this exploration of flavor, and may each bite transport you to a seaside escape. For more island recipes and staycation inspiration, keep your compass set to Island Staycation. Happy cooking, and even happier eating!