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. Or if you just love crab, check out my jerk crab legs, too.

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.
• Coconut Milk: Gives the curry its rich, creamy gravy that’s perfect for spooning over the dumplings.
• 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: Clean the blue crabs, removing the top shells, gills, and other inedible parts. Cut each crab in half and rinse thoroughly to remove any grit. If using already cleaned crabs, check them before seasoning.
2. Season the Crab: Toss the cleaned crab pieces with the green seasoning and 2 tablespoons of curry powder, making sure they’re evenly coated.
3. Fry the Curry: Heat the oil in a Dutch pot over medium-high heat. Add the garlic and sauté briefly until fragrant. Stir in the remaining 3 tablespoons of curry powder and cook until fragrant and slightly grainy, stirring to prevent burning.
4. Add the Crab: Add the seasoned crab pieces to the pot and stir well, coating each piece in the fried curry mixture.
5. Add the Coconut Milk and Aromatics: Pour in the coconut milk and stir to combine. Add the onion, celery, scallions, and whole hot pepper. Season with salt and black pepper to taste.
6. Simmer the Crab: Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the crab is fully cooked and the curry gravy has thickened. The sauce should still be loose enough to spoon over the dumplings.

Make the Dumplings

While the crab simmers, prepare the dumplings. Mix the flour and salt with enough cold water to form a firm, smooth dough. Let it rest for 5 minutes, then divide into pieces and flatten into thin discs. Boil in a separate pot of salted water with a little oil for about 10 minutes, or until cooked through.

You can also try adding a little cornmeal or cassava for a different texture.

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 as a substitute. Prepare it according to the package instructions, using enough powder to make a rich coconut milk rather than a thin mixture.

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. Store the dumplings separately from the crab and gravy in airtight containers in the refrigerator. This helps keep the dumplings from soaking up too much sauce and becoming soggy.
• 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

If you try this Tobago curry crab and dumplings recipe, let me know how it turns out in the comments! And don’t forget to leave a rating on the recipe card. I’d love to hear how you enjoyed this Tobago favorite.

Recipe

Renee Robley

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.

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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: 534

Ingredients Method Nutrition Notes

Ingredients

  

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For the Curry Crab

• 6 medium blue crabs cleaned and cut in half (about 12 pieces)
• 4 cups full-strength coconut milk
• 5 tablespoons curry powder divided
• 3 tablespoons green seasoning
• 2 tablespoons oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 teaspoons chopped celery
• 2 scallions chopped
• 1 hot pepper
• Salt to taste
• Black pepper to taste

For the Dumplings

• 2 cups all-purpose flour
• 1 teaspoon salt
• Up to 1 cup cold water added gradually
• About 4 cups or more water for boiling enough to fully submerge the dumplings
• 1 tablespoon oil
• Additional salt for boiling water to taste

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Method

 

Make the Dumplings

1. Bring enough water to a boil in a large pot to fully submerge the dumplings. Add the oil and a little salt.
2. Combine the flour and salt in a bowl. Start with 1/2 cup of cold water, mixing by hand. Gradually add more water as needed until the dough comes together.
3. Knead until the dough is firm, smooth, and no longer sticky. If the dough is too sticky, add a little flour, about 1 tablespoon at a time.
4. Cover and allow the dough to rest for about 5 minutes.
5. Divide the dough into approximately 6 equal pieces and roll each into a ball.
6. Using your hands or a rolling pin, flatten each ball into a thin disc.
7. Carefully add the discs to the boiling water and cook for approximately 10 minutes, or until cooked through. Remove and drain.

Make the Curry Crab

1. Clean the crabs, removing the top shells, gills, and other inedible parts. Cut each cleaned crab in half. If using already cleaned crabs, check that they are properly cleaned before cutting.
2. Season the crab pieces with the green seasoning and 2 tablespoons of curry powder. Mix until evenly coated.
3. Heat the oil in a heavy-bottomed pot over medium-high heat.
4. Add the minced garlic and sauté briefly until fragrant.
5. Add the remaining 3 tablespoons of curry powder directly to the oil and garlic. Stir continuously until fragrant and slightly grainy, being careful not to burn the curry.
6. Add the seasoned crab pieces and stir well to coat them in the curry mixture.
7. Pour in the coconut milk and stir to combine.
8. Add the onion, celery, scallions, and hot pepper. Season with salt and black pepper to taste.
9. Reduce the heat to medium-low and simmer for approximately 20 minutes, stirring occasionally, until the crab is fully cooked and the curry gravy has thickened but is still flowing. The sauce should coat the crab while remaining loose enough to spoon over the dumplings.
10. Serve the curry crab with the boiled dumplings and spoon the curry gravy generously over the top.

Nutrition

Calories: 534kcalCarbohydrates: 41gProtein: 8gFat: 40gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 1586mgPotassium: 495mgFiber: 3gSugar: 2gVitamin A: 149IUVitamin C: 15mgCalcium: 66mgIron: 8mg

Notes

• Coconut milk: Use full-strength coconut milk without diluting it with water.
• Curry powder: Use 2 tablespoons to season the crab and 3 tablespoons to fry in the oil.
• Dumpling dough: Begin with 1/2 cup of cold water and add more gradually. You may not need the entire cup.
• Dumpling shape: Flatten the dough into thinner discs rather than thick dumplings. Gravy consistency: The curry gravy should be thick but flowing, not watery or reduced to a paste.
• Crab preparation: Use fresh blue crabs or already cleaned blue crabs. If buying live crabs, handle and prepare them safely and cook promptly.
• Hot pepper: Leave the pepper whole for flavor without too much heat. Avoid bursting it while stirring, as this will make the curry much spicier.
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Recipe Printed From ThisBagoGirl.com

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