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 are filled with seasoned crab meat, then simmered in a coconut curry sauce inspired by the Tobago classic. You get the curry crab flavor with tender dumplings, without having to crack and clean crab as you eat.

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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 especially popular on beach days in Tobago. Traditionally, you’re cracking the crab as you eat, getting your hands messy and using the dumplings to soak up that coconut curry sauce. Messy, yes. Worth it, absolutely.

For this version, I took those familiar flavors and turned them into stuffed dumplings. The crab meat is seasoned and cooked before being tucked inside the dumpling dough, then the dumplings are simmered in a coconut curry sauce.

They work as an appetizer or as a main dish when you want the flavors of Tobago curry crab and dumplings without all the crab-cracking business.

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

How to make curry crab stuffed dumplings

Key ingredients

The ingredient list is a little long, but each part helps build the flavor in the crab filling and coconut curry sauce.

• Crab meat: I use fresh crab meat that has already been picked from the shell and sold packaged in a container. This saves you from having to cook and pick whole crabs yourself.
• Curry powder: Used to season both the crab filling and the sauce. A Caribbean-style curry powder works best here.
• Aromatics and seasonings: Garlic, onion, thyme, green seasoning, and pimento peppers add flavor throughout the dish.
• Coconut milk: Forms the base of the curry sauce and adds richness.
• Scotch bonnet pepper: Adds heat to the curry. Adjust according to how spicy you want it.
• Flour: All-purpose flour is used to make the soft dumpling dough that holds the crab filling.

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

Instructions

Preparing these curry crab stuffed dumplings is a labor of love. The process reminds me a little of making pastelles, so setting up everything in an assembly line before you start filling the dumplings makes it much easier.

1. Prepare the crab filling: Sauté the garlic, onion, and pimento peppers until fragrant, then add the curry powder and thyme. Stir in the crab meat and green seasoning and cook until everything is well combined. Remove from the heat and let the filling cool before stuffing the dumplings.

2. Make the dumpling dough: Mix the flour and salt, then gradually add the water until a soft dough forms. Knead briefly, then let the dough rest.
3. Fill and seal the dumplings: Roll out small portions of dough and place about one dinner-spoonful of the cooled crab filling in the center. Lightly wet the edges of the dough with water, fold it over the filling to form a half-moon, then press the edges closed with a fork to seal.

4. Make the coconut curry sauce: Heat the oil in a wide pot over medium-high heat. Add the curry powder and cook, stirring, until it becomes grainy. Add the scallions, pimento pepper, and celery.
5. Add the coconut milk: Pour in 1 cup of the coconut milk and stir to combine. Add the remaining coconut milk, water, and hot pepper, then bring the sauce to a boil.
6. Cook the stuffed dumplings: Gently place the dumplings into the curry sauce in a single layer. Lower the heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally and carefully so you don’t break the dumplings.
7. Finish and serve: If you have any crab filling left over, add it to the curry sauce. Shape any leftover dough into small round dumplings and add those to the pot as well. Once everything is cooked through, remove from the heat and serve hot, garnished with chopped scallions.

Tips for the Best Stuffed Dumplings

• Go easy on the extra flour: Use just enough flour to keep the dough from sticking while you roll it out. Too much can make the dumplings stiff.
• Season every layer: Season the crab filling, dumpling dough, and curry sauce so the finished dish has flavor throughout.
• Don’t overfill the dumplings: About one dinner-spoonful of crab filling is enough. Too much makes them harder to close and more likely to open while cooking.
• Seal them well: Lightly wet the edges with water before folding the dough into a half-moon, then press the edges with a fork to seal.
• Keep them small: Smaller stuffed dumplings are easier to cook evenly and arrange in a single layer in the pot.
• Keep the dough covered: Cover the dough and assembled dumplings with a damp cloth while you work so they don’t dry out.
• Don’t reduce the sauce too much: Leave some liquid in the pot since the coconut curry sauce will continue to thicken as it sits.
• Use the leftovers: Add any extra crab filling to the curry sauce. Shape leftover dough into small round dumplings and cook those in the sauce too.

Storage & Reheating

Store leftover curry crab stuffed dumplings with the sauce in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat them gently on the stovetop over low to medium-low heat until heated through. If the curry sauce has thickened in the fridge, add a small splash of water as it reheats.

If you’re in a rush, you can also microwave the dumplings with a little water added to loosen the sauce. Heat until warmed through.

Frequently Asked Questions

More Caribbean Seafood recipe

• Curry fish in coconut milk
• Brown stew fish
• Saltfish accra
• Jerk shrimp tacos

Recipe

Renee Robley

Curry crab stuffed dumplings

5 from 1 vote

Curry crab stuffed dumplings bring the flavors of Tobago’s beloved curry crab and dumplings into an easier-to-eat version. Tender dumpling dough is filled with seasoned crab meat and simmered in a coconut curry sauce for a delicious twist on the Tobago classic.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer, Main Course

Cuisine: Caribbean

Calories: 758

Ingredients Method Nutrition Notes

Ingredients

  

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For the curry crab filling

• ½ pound crab meat
• 2 scallions green onions, chopped
• 3 culantro chadon beni leaves, chopped
• 1 celery stalk chopped
• 2 garlic cloves chopped
• 5 tablespoons curry powder divided
• 2 pimento peppers chopped (optional)
• 2 tablespoons oil
• ½ cup coconut milk
• ½ cup water
• 1 teaspoon lime juice
• 1 tablespoon pepper sauce or 1 chopped hot pepper
• Salt to taste

For the dumplings

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ –¾ cup water

For the curry sauce

• 3 tablespoons vegetable oil
• 3 tablespoons curry powder
• 2 culantro chadon beni leaves, chopped
• 2 scallions chopped
• 1 celery stalk chopped
• 2 –3 pimento peppers chopped
• 2 cups coconut milk
• 1 whole hot pepper
• ½ cup water
• Salt to taste

Get ingredients with

Method

 

Make the dumpling dough

1. Mix the flour and salt. Gradually add ½ cup of the water, kneading until a soft, slightly sticky dough forms. Add more water as needed.
2. Cover the dough with a damp cloth or plastic wrap and set aside to rest.

Make the curry crab filling

1. Season the crab meat with the scallions, garlic, culantro, celery, pimento peppers, lime juice, and 2 tablespoons of the curry powder. Let sit for at least 25 minutes.
2. Heat the oil in a pan over medium-high heat. Add the remaining 3 tablespoons curry powder and cook, stirring, until grainy and fragrant.
3. Add the seasoned crab mixture and stir to coat it in the curry.
4. Add the coconut milk, water, and pepper sauce or chopped hot pepper. Stir well and simmer until the crab is cooked and the liquid has reduced.
5. Taste and adjust the salt as needed. Remove from the heat and allow the filling to cool before assembling the dumplings.

Assemble the stuffed dumplings

1. Roll the dough out on a lightly floured surface until thin, but still sturdy enough to hold the crab filling without tearing.
2. Cut the dough into circles using a cup or round cutter.
3. Place about one dinner-spoonful of cooled crab filling on the lower half of each circle. Don’t overfill.
4. Lightly dampen the edges with water, fold the dough over the filling to form a half-moon, and press the edges with a fork to seal.
5. Place the finished dumplings on a lightly floured plate and keep them covered with a damp cloth while you assemble the remaining dumplings.

Cook the dumplings in the curry sauce

1. Heat the vegetable oil in a wide pot over medium-high heat. Add the curry powder and cook, stirring, until grainy.
2. Add the chopped culantro, scallions, celery, and pimento peppers and stir to combine.
3. Pour in 1 cup of the coconut milk and stir. Add the remaining coconut milk, water, and whole hot pepper.
4. Bring the curry sauce to a boil, then gently place the stuffed dumplings into the sauce in a single layer.
5. Lower the heat to medium-low and simmer for 15–20 minutes, stirring occasionally and carefully so the dumplings don’t break.
6. If you have leftover crab filling, add it to the curry sauce. Shape any leftover dough into small round dumplings and add those to the pot as well.
7. Taste and adjust the salt as needed. Remove from the heat and serve hot, garnished with chopped scallions if desired.

Nutrition

Calories: 758kcal

Notes

Season everything – Salt the crab, dumplings, and curry sauce for the best flavor.
Seal well – Press edges firmly to prevent filling from leaking.
Size matters – Avoid making dumplings too big or overcrowding the pot.
Keep the dough covered – Prevents it from drying out and getting tough.
Adjust sauce consistency – For more sauce, add an extra cup of water and simmer.
The sauce thickens after cooking – Don’t reduce it completely; it will continue thickening as it cools.
Use leftovers wisely – Any extra crab meat or dough can go into the curry sauce.

Recipe Printed From ThisBagoGirl.com

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