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A picture of curry crab stuffed dumplings on a metal place with a african print cloth and a hand reaching for the plate. Additional scallion in a bowl for garnish.

Curry crab stuffed dumplings

Curry crab stuffed dumplings bring all the bold flavors of Tobago’s beloved curry crab and dumplings into a bite-sized, mess-free version. Tender dough is filled with seasoned crab meat, simmered in a rich coconut curry sauce for a dish that's comforting, flavorful, and packed with Caribbean spice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Main Course
Cuisine: Caribbean
Calories: 758
Ingredients Method Nutrition Notes

Ingredients
  

For curry crab
  • ½ lb crab meat
  • 2 scallions green onions, chopped
  • 3 culantro chadon beni leaves, chopped
  • 1 celery stalk chopped
  • 5 tablespoons curry powder divided
  • 2 pimento peppers chopped (optional)
  • 2 tablespoon 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 dumplings
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 - 3/4 cup water
  • For curry sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons curry powder
  • 2 culantro leaves chopped
  • 2 scallions chopped
  • 1 celery stalk chopped
  • 2 cups coconut milk
  • 1 whole hot pepper
  • ½ cup water
  • Salt to taste

Method
 

For dumpling dough
  1. Mix flour and salt, then add ½ cup water gradually, kneading to form a slightly sticky dough.
  2. Cover with a damp cloth or plastic wrap and set aside.
For curry crab filling
  1. Mix crab meat with scallions, garlic, culantro, celery, and 2 tablespoons of curry powder. Let sit for at least 25 minutes.
  2. Heat oil in a pan over medium-high heat. Add remaining curry powder and stir until grainy and fragrant.
  3. Add crab mixture, stirring to coat. Pour in coconut milk and pepper sauce, mixing well. Cook for 5 minutes.
  4. Adjust salt, remove from heat, and set aside.
Assemble the dumplings
  1. Roll out the dough on a lightly floured surface to about 1-inch thick.
  2. Cut circles using a cup or cutter. Place crab filling in the lower half, dampen edges then fold over, and seal the edges with a fork.
  3. Set aside on a floured plate, covering with a damp cloth. Repeat until all dough is used.
  4. Cook dumplings in curry sauce
  5. Heat oil in a wide pot over medium-high heat. Add curry powder and stir until grainy.
  6. Add scallions, pimento pepper, and celery, then pour in 1 cup of coconut milk. Stir, then add the remaining coconut milk, water, and hot pepper.
  7. Bring to a boil, then gently add stuffed dumplings in a single layer. Lower heat to medium-low and simmer for 15-20 minutes, occasionally stirring.
  8. If any crab filling remains (and any dough), add it to the sauce.
  9. Remove from heat and serve hot, garnished with chopped scallions.

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.

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