Curry Crab Recipe: Tobago Crab and Dumplings

Curry crab and dumplings is the national dish of Tobago. If you haven’t tried it yet, you’re officially missing out. Fresh blue crab simmered in a rich, fragrant curry sauce with coconut milk. Tender dumplings ready to soak up every bit of that gravy. This curry crab recipe is pure Tobago comfort on a plate.

A True Tobago Classic

As the Tobago girl, I still can’t believe it took me this long to share this recipe. Curry crab and dumplings isn’t just a dish, it’s a whole tradition. You can’t visit Tobago and skip it. The crab is full of flavor. The curry is silky and seasoned just right. And the dumplings. Well, they do all the heavy lifting. No spoon required.

You can get a little fancy, too, with a version where the dumplings are stuffed with seasoned crab. I have that recipe on the blog, too, if you want to try it: Curry crab stuffed dumplings

If curried seafood is your thing, make sure to check out my curry conch recipe, another island favorite.

How to make curry crab and dumpling

Ingredients notes

This dish builds serious flavor from fresh herbs, aromatics, and a well-seasoned curry base. See the recipe card for the full list of ingredients and quantities.

• Crabs: Blue crabs are the signature choice because they soak up curry like champs. If you can’t find them, snow crab works in a pinch. Dungeness is another option, just more expensive.
• Curry Powder: Use one you know and love. I reach for Chief Curry every time.
• Green Seasoning: A Caribbean must-have. Fresh, bold, and the backbone of good curry. You can make a batch ahead using my green seasoning recipe.

Equipment

A heavy Dutch pot or a large metal pan is essential. You want enough space for the crabs to cook evenly and for the sauce to thicken properly. A roomy pot saves you stress.

Instructions

This recipe comes together in a few steps, starting with cleaning the crab, cooking the curry, and making the dumplings.

1. Clean the Crabs: Freeze live crabs first to put them to sleep. Rinse under cold water with lemon or lime juice. Remove the back of the whole crab, cut it in half, and scrub thoroughly with a toothbrush to remove any grit.
2. Toast the Curry: Heat oil in a Dutch pot. Add the curry powder and let it roast for about a minute until fragrant. This step deepens the flavor and seasons the oil.
3. Add the Crab: Toss the cleaned crab into the pot, coating each piece in the toasted curry. Make sure every surface is covered.
4. Simmer in Coconut Milk: Pour in the coconut milk and any remaining seasonings. Cover and let it simmer until the crabs are cooked through, and the sauce thickens. Taste and adjust salt as needed.

Make the Dumplings

While the crab cooks, make your dumplings. Use plain flour or mix in a little cornmeal, cassava, or ground provisions for more texture. Shape into discs and boil until they float to the top.

Substitutions

• Crab: Snow crab legs or Dungeness crab can work as substitutes if blue crab is unavailable. Lump crab meat is a creative shortcut, though the experience won’t be the same. No crab at all? Shrimp can be used for some curry shrimp.
• No Coconut Milk: Coconut milk powder works just fine. Follow the packet instructions to rehydrate.

Storage & Reheating

Leftovers don’t usually happen with this dish, but if you do end up with some, here’s how to save them:

• Storing: Place the crab and gravy in an airtight container and refrigerate for up to 3 days. To freeze, let everything cool, place in a freezer-safe container, wrap securely, and freeze for up to 3 months.
• Reheating: Warm on the stove over medium heat with a splash of water. Stir occasionally so the gravy stays smooth. If frozen, thaw in the fridge overnight before reheating. The microwave works if you’re in a rush, but the stovetop keeps the flavor and texture at their best.

Pairing

This is a full meal, but something cool to sip on never hurts. Try one of these:

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

FAQs

Recipe

Tobago Curry Crab and Dumplings

5 from 1 vote

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.

Print Recipe Pin Recipe

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

  

1x2x3x?

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

Get ingredients with

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

Tried this recipe?

Let us know how it was!