📝 About This Recipe
Transport your senses to the shores of Store Bay with this iconic Tobagonian masterpiece, featuring succulent blue crabs simmered in a rich, aromatic coconut curry sauce. This dish is a soul-warming celebration of Caribbean flavors, balancing the heat of scotch bonnet peppers with the creamy sweetness of fresh coconut milk. It is traditionally served with chewy, hand-rolled 'flat' dumplings that are perfect for soaking up every drop of the golden, spice-infused gravy.
🥗 Ingredients
The Crab & Marinade
- 4-6 large Blue Crabs (cleaned, scrubbed, and halved; legs cracked)
- 3 tablespoons Green Seasoning (a blend of culantro, thyme, garlic, and scallions)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Salt and Black Pepper (to taste)
The Curry Base
- 3 tablespoons Curry Powder (preferably a Caribbean blend like Madras)
- 2 cups Coconut Milk (full-fat, canned or fresh)
- 2 tablespoons Vegetable Oil
- 1 medium Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 whole Scotch Bonnet Pepper (kept whole for flavor, or pierced for extra heat)
- 2 pieces Fresh Pimento Peppers (seeded and chopped (seasoning peppers))
The Dumplings
- 2 cups All-Purpose Flour
- 1/4 cup Cornmeal (adds a lovely texture)
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 3/4 cup Warm Water (adjust as needed for a firm dough)
👨🍳 Instructions
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1
Start by cleaning the crabs thoroughly. Remove the 'apron' and top shell, scrub away the gills, and rinse with lime water. Halve the bodies and lightly crack the large claws to allow the curry to penetrate the meat.
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2
In a large bowl, toss the crab pieces with green seasoning, lime juice, salt, and pepper. Let marinate for at least 30 minutes in the refrigerator.
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3
Prepare the dumpling dough: Mix flour, cornmeal, sugar, and salt in a bowl. Gradually add warm water, kneading until a smooth, stiff dough forms. Cover and let rest for 15 minutes.
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4
Roll the dough into long 'logs' and cut into 2-inch pieces. Flatten each piece between your palms to create oblong, flat dumplings. Set aside on a floured surface.
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5
In a large, heavy-bottomed pot or dutch oven, heat the oil over medium heat. Sauté the onions, garlic, and pimento peppers until softened and fragrant (about 4 minutes).
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6
Mix the curry powder with 1/4 cup of water to create a paste. Add this to the pot and cook (fry) the curry for 2-3 minutes until it darkens and smells toasted, taking care not to burn it.
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7
Add the marinated crab to the pot. Stir well to ensure every piece is coated in the curry base. Cook for 5 minutes, allowing the crab to release its juices.
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8
Pour in the coconut milk and add the whole scotch bonnet pepper. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 minutes.
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9
Bring a separate pot of salted water to a boil. Drop the dumplings in and cook until they float to the surface (about 5-8 minutes). Drain and set aside.
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10
Add the cooked dumplings directly into the crab pot. Stir gently so the dumplings are submerged in the curry sauce.
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11
Simmer everything together for another 5-10 minutes. The sauce should thicken slightly and the dumplings will absorb the flavors of the curry.
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12
Taste and adjust salt if necessary. Remove the scotch bonnet pepper before serving to avoid accidental spice explosions!
💡 Chef's Tips
Always 'fry' your curry paste in oil first; this blooms the spices and removes the 'raw' curry taste. Don't overwork the dumpling dough or they will become tough; knead just until smooth. If you can't find blue crab, Dungeness or snow crab clusters are excellent substitutes. Use fresh coconut milk if possible for a more authentic, creamy finish. Crack the claws well! This is the secret to getting that delicious sauce inside where the meat is.
🍽️ Serving Suggestions
Serve steaming hot in deep bowls with plenty of napkins—this is a 'hands-on' meal! Pair with a cold glass of Mauby or a refreshing Sorrel drink to balance the spice. A side of fresh cucumber salad helps cool the palate between bites of spicy crab. Finish the meal with a slice of coconut sweet bread for a true Tobagonian experience. Keep a finger bowl with lemon water on the table for easy cleanup after deshelling.