Curry crab stuffed dumplings

If you love Tobago’s famous curry crab and dumplings but want a less messy way to enjoy it, this recipe is for you! These curry crab stuffed dumplings take all the rich, coconut-infused flavors of the classic dish and wrap them into tender, bite-sized dumplings simmered in a fragrant curry sauce. It’s the same bold taste, just easier to eat—perfect for impressing guests or treating yourself to a comforting Caribbean meal at home.

  

  
I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, culture, and technology. Cook and share the inspiring recipes by checking out the list of participants below. Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022!



You cannot think of Tobago and food and not think of our signature dish curry crab and dumplings. It is "ah we" dish.

Curry crab and dumplings is a beloved dish from Tobago, often enjoyed on beach days, where the rich coconut curry sauce and tender dumplings bring comfort after a swim.

Traditionally, eating it involves cracking open the crab and soaking up the sauce—messy but worth it. This recipe transforms that experience into bite-sized, stuffed dumplings, capturing the same bold flavors without the fuss.

Each dumpling is filled with seasoned crab meat and simmered in a fragrant coconut curry sauce for a just as satisfying dish, minus the mess. Perfect to be eaten as an appetizer or at a fancy event.

And if you love curry seafood, make sure you also make some yummy curry conch.

Key Ingredients and Their Importance

The list of ingredients might be a long one, but we need to build the flavors in this dish. A great combination of really fresh herbs and spices.

  

• Crab Meat – The star of the dish! Fresh crab meat brings the best flavor, but canned can work in a pinch.
• Curry Powder – The heart of the dish, adding warmth and depth to both the filling and the sauce. A good Caribbean-style curry powder is key.
• Aromatics & Seasonings – Garlic, onion, thyme, green seasoning, and pimento peppers build layers of bold Caribbean flavor.
• Coconut Milk – Adds richness and a touch of sweetness to the curry sauce, balancing the spices.
• Scotch Bonnet Pepper – A little heat goes a long way! This brings the signature Caribbean kick.
• Flour – The dumpling base, gives them their signature soft and chewy texture.

For the full ingredient list with measurements, check the recipe card below.

How to Prepare Curry crab stuffed dumplings (step-by-step guide)

Preparing this dish is a labor of love. It's almost like making pastelles. Having a train line for setup is best.

1. Prepare the Crab Filling:
   
   Sauté garlic, onion, and pimento peppers until fragrant, then add the curry powder and thyme. Stir in the crab meat and green seasoning, cooking until well combined. Remove from heat and let it cool.
   
   
   
   
   
   
2. Make the Dumpling Dough:
   
   Mix flour, baking powder, and salt, then gradually add water to form a soft dough. Knead briefly and let it rest.
   
   
3. Fill & Seal the Dumplings: Roll out small portions of dough, place a spoonful of crab filling in the center, and seal tightly.
   
   
   
   
   
   
   
4. Cook in Curry Sauce:
   
   
   
   
   Sauté aromatics and curry powder, then add coconut milk and Scotch bonnet for heat. Once simmering, gently add the dumplings and cook until tender.
   
   
5. Serve & Enjoy:
   
   Let the dumplings absorb the sauce, then serve hot for the best flavor.

Tips for the Best Stuffed Dumplings

• Go easy on extra flour – Adding too much when rolling out the dough can make it stiff. Use just enough to prevent sticking.
• Season every layer – Salt the crab filling, dumpling dough, and curry sauce to ensure full-bodied flavor.
• Seal dumplings well – Prevent leaks by pressing the edges firmly. Use a fork, like in my aloo pie recipe, for extra security.
• Size matters – Keep dumplings small and avoid overcrowding the pot for even cooking.
• Cover resting dough – Leaving it uncovered can cause it to dry out and darken.
• Want more sauce? – Add an extra cup of water and let it simmer for a richer curry.
• Don’t reduce too much – The sauce thickens after removing from the heat, so leave some liquid.
• No waste! – Leftover crab filling or dough? Toss them into the curry sauce for extra goodness.

  

Frequently Asked Questions

To help you get the best results, here are answers to some frequently asked questions about making curry crab stuffed dumplings.

Can I use canned crab meat?

Yes, but fresh crab meat gives the best flavor. If using canned, drain well and adjust seasoning as needed.


What if I don’t like spicy food?
Simply leave out the Scotch bonnet or use a milder pepper.

Can I freeze these dumplings?

Yes! Freeze uncooked dumplings on a tray, then transfer to a bag. Cook straight from frozen, adding a few extra minutes to the cooking time.

Can this be made ahead?

Yes. Well no. Well, some. You can season and cook the meat up to the day before you want to serve this. You can mix the dough for the dumpling a few hours prior, just make sure to cover it with a damp cloth so that it doesn't get hard from the air.

  
  



And don't forget to check out the other amazing bloggers and their contributions to taking our food forward:

Fonio Bundt Cake with Hibiscus Glaze by A Classic Twist
Collard Green Hand Pies by A Girl Called Adri
Sweet Potato Biscuits by Black Girls Who Brunch
Chicken Plantains and Vegetables by Black Peoples Recipes
Shrimp Po' Boy Salad by Collards Are The Old Kale
Stuffed Shrimp & Grit Collard Green Rolls by Fior
Spicy Berbere Lentil Chili by Flights and Foods
Sankofa Bowl w/ Suya Duck Breast by Food Fidelity
Brown Stew Pineapple Chicken with Roasted Groundnuts by Geo's Table
Champurrado Custard by Global Kitchen Travels
Caribbean Fish and Chips with Tamarind Sauce by Heal Me Delicious
Dragon Fruit Pineapple Rum Punch by Jamieson Diaries
Smothered Okra & Tomatoes by Kenneth Temple
Brown Butter Sombi - Coconut Rice Puddng Brulee by Meiko And The Dish
Fig Cake with Tamarind Glaze by My Sweet Precision
Coconut-Lime Cornmeal Tres Leches Cake by Savor and Sage
Sous Vide Ox Tail with Coconut Rice by Sweet Tea + Thyme