How to make tasty Tobago curry crab with dumplings

Curry crab and dumplings is THE national dish of Tobago. If you haven’t tried it yet, well, it’s about time. The crab is cooked in a rich, flavorful curry sauce with coconut milk, absolutely irresistible. And of course, no Tobago meal is complete without dumplings, so make sure you have some ready!

A True Tobago Classic

As the Tobago girl, I can’t believe I never shared this recipe before—what was I thinking?! Curry crab and dumplings is not just food; it’s a tradition. You can’t visit Tobago and not have a bowl of this. The crab is packed with flavor, the curry is smooth, and those dumplings? Perfect for soaking up all that goodness. You won’t need a spoon; your dumplings will do all the heavy lifting.

If you’re into curried seafood, check out my curry conch recipe too, another must-have from the island.

How to make curry crab and dumpling

Ingredients notes

We really layer a lot of flavors with this dish, again using fresh herbs and spices.

See the recipe card for the full list of ingredients and quantities.

• Crabs: I stick with blue crabs because they’re the real deal. No other crab quite compares to the way blue crabs soak up the curry flavor. If you can’t find blue crabs, snow crab will do, but it’s just not the same.
• Curry Powder: Use your favorite curry powder. I swear by Chief curry, but pick one that you love!
• Green Seasoning: You know I’m all about that green seasoning. It’s a Caribbean essential, and you can make it ahead of time using my recipe.

Equipment

A heavy Dutch pot or large metal pan is a must. You need enough room for the crab and sauce to cook evenly, so don’t skimp on the size. (Trust me, a spacious pot makes all the difference!)

Instructions

Making this dish takes a few steps for it to come together. We need to first get the crabs cleaned up. Then we can cook them. We also need to make the dumplings

1. Clean the Crabs: This is the trickiest part. Start by freezing live crabs (this puts them to sleep), then clean them under cold water with lemon or lime juice to get rid of any gunk. Remove the back and cut the crabs in half. Clean the crabs thoroughly with a toothbrush before seasoning them.
2. Toast the Curry: In a hot Dutch pot, add curry powder to oil and let it roast for a minute to bring out the flavors. This step helps infuse the oil with a deep curry flavor.
3. Add the Crab: Toss the cleaned crab into the pot and coat them with the toasted curry. The crab should be fully coated before moving on.
4. Simmer in Coconut Milk: Add coconut milk and any other seasonings. Cover and let it simmer low and slow. The flavors will develop, and the sauce will thicken.

Make the Dumplings

While the crab is simmering, make your dumplings. You can use plain flour or mix in cornmeal, cassava, or ground provisions if you want something different. Flatten the dough balls into discs, drop them into boiling water, and they’ll float to the top when they’re done.

Substitutions

• Crab Substitutes: Can’t find blue crab? Snow crab works, but it’s not the same. Dungeness crab is another option, but it’s pricier. And one time, my friend used lump crab meat, didn’t turn out too bad!
• No Coconut Milk? Use coconut milk powder, just follow the instructions on the pack.

Storage & Reheating

Not that you’ll have leftovers (because let’s face it, this dish doesn’t last long), but if you do, here’s how to store and reheat:

• Reheating: The best way to reheat curry crab is on the stove. For refrigerated leftovers, add the crab and gravy to a pot, pour in a splash of water (about a cup), and heat over medium heat until it’s warmed through. Stir occasionally to make sure the gravy doesn’t dry out. If reheating from frozen, allow the crab to defrost overnight in the fridge. When ready to reheat, follow the same process on the stove, adding a bit more water if necessary. If you’re in a rush, you can microwave it, but heating on the stove will keep the flavors and texture intact.
• Storing Leftovers: Place the curry crab, along with the gravy, in an airtight container and refrigerate for up to 3 days. If you want to freeze it, let it cool completely, then transfer to a freezer-safe container. Wrap it tightly in foil, then plastic wrap, and freeze for up to 3 months.

Pairing

This is a meal on its own, no need for sides. But if you want something refreshing to go with it, try one of these drinks:

• Sorrel rum punch
• Lime juice
• Mauby
• Mango passion fruit juice

Recipe

Tobago Curry Crab and Dumplings

A delicious dish of blue crab, cooked down in a curry sauce with coconut milk. Perfectly paired with boiled dumplings. Curry crab and dumplings: A quintessential Tobago dish.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Caribbean

Calories: 703

Ingredients Method Nutrition

Ingredients

  

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For Crab

• 6 medium-sized blue crabs
• 4 cups coconut milk make your own
• 2 teaspoons chopped celery
• 1 onion chopped
• 3 cloves garlic
• 2 blades scallion
• 2 tablespoons oil
• 3 teaspoons salt
• 3 tablespoons curry and 2 tablespoons curry for seasoning
• 1 hot pepper
• 3 tablespoons green seasoning

For Dumplings

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/3 cup cold water
• 4 cups of water
• 1 tablespoon oil

Method

 

For Dumplings

1. In a pot bring 4 cups of water to boil. Add oil and season with salt
2. Combine the dry ingredients in a bowl. Slowly add remaining water, while kneading with your hand
3. Keep kneading till water is fully absorbed (if the dough is sticky add a little flour (about a tablespoon) at a time till the consistency is sticky
4. Leave dough mixture to sit for a little (about five minutes)
5. Separate dough into about 6 even pieces and form into balls
6. Knead each ball into discs (or use a rolling pin)
7. Add discs to boiling water and cook for 10 minutes

For crab

1. Clean crab (separate them into halves)
2. Season crab with green seasoning and 2 tablespoons of curry powder
3. Heat oil in a heavy pot on a medium-high heat
4. Saute garlic in the hot oil
5. Add curry powder and cook for a few minutes so it gets grainy
6. Add the crab to the pot and mix well with the curry
7. Add coconut milk and allow the crab to cook for 10 minutes
8. Add celery, onions, scallion, pepper, and add black pepper
9. Add salt to taste
10. Lower heat level and leave to cook for the sauce to thicken

Nutrition

Calories: 703kcal

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