📝 About This Recipe
Transport your taste buds to the sun-drenched shores of Store Bay with this iconic Trinidadian and Tobagonian masterpiece. This dish features succulent blue crabs simmered in a rich, coconut-infused curry sauce punctuated by aromatic shado beni and piquant scotch bonnet peppers. Accompanied by chewy, hand-rolled flour dumplings that soak up every drop of the savory gravy, it is the ultimate Caribbean comfort food experience.
🥗 Ingredients
The Crab Prep
- 4-6 large Blue Crabs (cleaned, scrubbed, and halved; legs slightly cracked)
- 2 tablespoons Lime Juice (for washing the crab)
- 3 tablespoons Green Seasoning (a blend of shado beni, garlic, ginger, and scallions)
The Curry Base
- 4 tablespoons Curry Powder (preferably a Caribbean brand like Chief or Lalah’s)
- 3 tablespoons Vegetable Oil
- 1 medium Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 cups Coconut Milk (full fat for richness)
- 1 whole Scotch Bonnet Pepper (kept whole to avoid excessive heat, or pierced for spice)
- 3 sprigs Fresh Thyme
The Dumplings
- 2 cups All-Purpose Flour
- 1 teaspoon Brown Sugar (optional, for a hint of sweetness)
- 1/2 teaspoon Salt
- 3/4 cup Warm Water (added gradually until dough forms)
👨🍳 Instructions
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1
Thoroughly clean the crabs by removing the back shells and guts. Scrub the legs and claws with a brush. Rinse in a bowl with water and lime juice, then drain.
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2
Season the crab pieces with the green seasoning and a pinch of salt. Let them marinate for at least 30 minutes to allow the herbs to penetrate the shell.
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3
Prepare the dumpling dough by mixing flour, sugar, and salt in a bowl. Gradually add warm water, kneading until a firm, smooth, and non-sticky dough forms.
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4
Cover the dough and let it rest for 15 minutes. This makes the dumplings lighter and easier to shape.
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5
Roll the dough into long ropes and cut into 2-inch lengths, or flatten into small discs (often called 'spinners' or flat dumplings). Set aside on a floured surface.
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6
In a small bowl, mix the curry powder with 1/4 cup of water to create a thick paste. This prevents the spices from burning in the hot oil.
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7
Heat oil in a large heavy-bottomed pot (like a Dutch oven) over medium heat. Add the diced onions and garlic, sautéing until translucent and fragrant.
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8
Add the curry paste to the pot. Cook (fry) the curry for 3-5 minutes, stirring constantly, until the water evaporates and the curry starts to smell toasted and turns a darker shade.
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9
Add the seasoned crab to the pot. Stir vigorously to ensure every piece of crab is coated in the fried curry. Cook for 5 minutes.
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10
Pour in the coconut milk and add the whole scotch bonnet and thyme sprigs. Bring the mixture to a gentle boil.
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11
Once boiling, carefully drop the dumplings into the pot one by one. Ensure they are submerged in the liquid.
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12
Reduce heat to medium-low, cover the pot, and simmer for 20-25 minutes. The sauce will thicken into a rich gravy as the dumplings cook.
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13
Check the dumplings; they are done when they float and feel firm yet tender. Taste the sauce and add salt or black pepper if needed.
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14
Remove the scotch bonnet pepper and thyme sprigs before serving. Garnish with fresh chopped shado beni or cilantro.
💡 Chef's Tips
Always 'fry' your curry paste in oil first to bloom the spices and remove the 'raw' curry taste. Don't over-knead the dumpling dough; just work it until it's smooth to avoid a rubbery texture. If you can't find blue crab, Dungeness or Snow crab clusters work well as a substitute. Keep the scotch bonnet whole to get the flavor without the intense heat—just be careful not to burst it while stirring. Resting the dough is a crucial step for achieving the perfect chewy-soft dumpling consistency.
🍽️ Serving Suggestions
Serve hot in deep bowls to hold plenty of the coconut curry gravy. Pair with a cold glass of Mauby or a refreshing Carib lager to balance the spices. Provide plenty of napkins and a 'bone bowl' for the discarded shells—this is a hands-on meal! A side of fresh cucumber salad (chow) provides a cooling contrast to the rich sauce. Finish the meal with a slice of traditional Trinidadian sponge cake.