Trinidad & Tobago Curry Crab and Dumplings · PrimedTable
Caribbean🐟 Seafood
Trinidad & Tobago Curry Crab and Dumplings
⏱ 90 min
A beloved Trinidad and Tobago classic combining rich, savory curry crab seasoned with green seasoning and aromatic spices, paired with soft, chewy boiled and fried dumplings. This comforting island dish brings together flavors from land and sea for a deeply satisfying meal.
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Adapted from a video by CookingWithRia
Trinidad & Tobago Curry Crab and Dumpling | Step-by-Step Recipe
fresh or frozen crabcleaned, claws trimmed, sharp edges removed; optional fresh lump crab meat can be added~2 lbest.
green seasoningcilantro-based; allocate 1 tbsp for marinating crab4 tbsp
salt~1½ tspest.
black pepper~½ tspest.
chopped pimento or hot pepperfor color and flavor~2 tbspest.
oilextra virgin olive oil or preferred oil~3 tbspest.
onionpeeled and sliced~1est.
curry powder6 tbsp
turmeric1 tsp
ground roasted cumin1 tsp
curry leavesoptional~1 tbspest.
wateradjust amount as needed for cooking curry and boiling dumplings~2½ cupsest.
coconut milkoptional, use sparingly to avoid diluting flavors~1 cupest.
garlicadjust based on garlic in green seasoning1 tbsp
all-purpose flourfor dumplings2 cups
cassava flourfor dumplings1 cup
brown sugarfor dumpling dough, optional~1 tbspest.
cilantro (shadow beni)for stir-frying dumplings at the end~¼ cupsest.
habanero pepperadjust to taste for desired spice level~1est.
carrotsfor stir-frying dumplings~2est.
bell peppersfor stir-frying dumplings~2est.
butterfor stir-frying dumplings~2 tbspest.
Steps
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1
Prepare the crab: if frozen, thaw first. Cut off the claws and trim the legs, removing any sharp edges. Wash with lime, lemon, and vinegar. For wild-caught crabs, use a clean brush to remove dirt and moss from the shell.
2
Season the crab: place in a bowl and add green seasoning (about 1 tbsp per pound, extra if desired), salt, black pepper, and chopped hot pepper. Mix thoroughly to coat the crab evenly. If using canned crab meat, rinse first to remove preservatives, then season separately with salt and pepper.
3
Marinate the seasoned crab in a tightly sealed container in the refrigerator for at least 30 minutes or overnight.
4
Make the dumpling dough: combine 2 cups all-purpose flour, 1 tbsp green seasoning, 1 tsp salt, and 1 cup cassava flour in a bowl. Optionally add brown sugar. Mix well, then gradually add water and knead until a soft dough forms. Let rest.
5
Prepare vegetables and aromatics: finely chop the cilantro. Slice the habanero pepper, adjusting quantity to your spice preference. Peel and slice onion.
6
Build the curry base: heat oil in a wide, heavy-bottomed pot over medium-high heat. Add onion and hot pepper, sauté until onion browns. Add 6 tbsp curry powder, 1 tsp turmeric, 1 tsp ground roasted cumin, and optional curry leaves. Pour in 1/2 cup water (adjust for white pots or preference). Stir and cook for a couple of minutes to remove the raw curry taste.
7
Stir in 3 to 4 tbsp green seasoning and mix well. If the green seasoning lacks sufficient garlic, add an additional 1 to 2 tbsp minced fresh garlic. Cook until fragrant.
8
Add the marinated crab to the pot and mix thoroughly with the curry base, ensuring the seasonings coat the crab well. Cook for about 2 minutes to allow the crab to begin releasing its juices.
9
Add hot water and canned crab meat to the pot, ensuring there is enough sauce to generously coat the dumplings (avoid making it too thin). Season with salt and add chopped hot pepper. Simmer for a few more minutes.
10
Optional coconut milk: you may add coconut milk if desired, but use sparingly to avoid diluting flavors. Taste and adjust seasoning with salt and black pepper as needed. Reduce heat to low and simmer.
11
Prepare dumpling cooking liquid: in a separate heavy-bottomed pot, bring salted water to a boil. Add coconut milk or coconut block and green seasoning; mix well.
12
Shape and cook the dumplings: roll out the dough and cut into squares or triangles of desired thickness. Drop into the boiling seasoned liquid and cook for 15 to 20 minutes until no longer raw. Rough, jagged edges are ideal as they hold the sauce better. Do not drain; let the dumplings steep and simmer in the sauce.
13
Stir-fry the dumplings (optional for extra flavor): remove the boiled dumplings from the liquid (some sauce can be retained). In another pan, heat butter and oil, then add carrots, bell peppers, chopped cilantro, and hot pepper. Stir-fry briefly, then add the dumplings and toss together. Add more water as desired. Taste and adjust salt if needed.
14
Serve: plate the simmered curry crab with its rich sauce alongside the cooked dumplings. Enjoy by sucking on the crab or removing it from the sauce to eat as preferred.
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