Categorized | Fish

Curry crab without dumplings.

Posted on 02 August 2009
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trinidad curry crabThe traditional dish is Curry Crab with Dumplings when visiting Tobago, the sister island of Trinidad. However I’m a bit too lazy today to make dumplings, but I promise to post a recipe soon enough. It was about 3 years ago  we were in Tobago for a few days when at Store Bay getting ready to board a boat to go snorkeling, my sister got me some curry crab and dumplings to try. I must admit that it was a bad experience. Maybe it was the heat and the heavy dish or the curry was overdone, but it was not the same as I remembered as a young fella on the islands. There wasn’t that rich creamy, spicy.. lick your fingers taste that I grew up on.

Here’s a simple version of this famous dish on the sister island. I opted not to cook the curry as it would normally be done (instead I seasoned the crab with the curry… a bit milder taste) and the crab I’m using is what I could find here at the local Asian market. At least it was fresh. Normally we use the big fat blue crabs that’s found in the mangrove swamps on the islands.

You’ll need…

2 lbs crab cleaned and cut into pieces.
1 can coconut milk (165 ml / 5.6 fl oz)
1/2 med onion sliced
1/2 large tomato diced
1/4 habanero pepper – optional (use your fav hot pepper)
1 1/2 table spoon madras curry powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic crushed
1 scallion sliced
1 cup water
1 lime or lemon for washing the crab
1 tablespoon green seasoning
1/4 teaspoon geera (cumin)
1 tablespoon vegetable oil

Note: If you don’t have the green seasoning mixture, combine 1 tablespoon each of (chopped fine) – shado beni or cilantro, thyme, shallot, celery and Spanish type or oregano.

Let’s start by washing the pieces of crab (I cut each crab into 4 pieces) by using the juice of the lime and water (not the water mentioned in the recipe), then drain. I would highly recommend that you get the people at your fish market to remove the back and cut the crab for you as this can be a bit tricky when they’re trying to claw you. I love watching our daughters squirm as I take the crabs apart so I opted to do this step myself.

curry crab

cooking curry crab

Now using all the ingredients mentioned above, except the oil, water and coconut milk, season the crab and allow to marinate for a couple hrs in the fridge.

recipe curry crab

seasonings curry crab

tobago curry crab

Remove from the fridge about 15 minutes before cooking to bring back to room temperature. In a saucepan heat the oil on high, then try to get some of the onions, garlic, pepper and tomato from the bowl with the seasoned crab and cook it a bit in the hot oil. If you can get some of the curry liquid at the bottom of the bowl, add that as well. Allow this to cook for a few minutes, then add the whole lot of seasoned crab to the pot. Stir to coat all the pieces of crab with the curry sauce, bring to a boil, then cover the sauce pan and reduce the heat to a simmer.

how to cook curry crab

curry crab recipe

Allow this to cook for about 5 minutes, then raise the heat back to high to burn off all the liquid. After which, add the cup of water and bring back to a simmer. This should cook for another 5 minutes or so.simple curry crab recipe

curry crab and dumplins

Now add the coconut milk and again on a gentle simmer allow this to cook until the sauce is thick (covered sauce pan). Usually about 8 minutes. The coconut milk will make the curry very mild, so if you wish you can avoid the coconut milk and use more water for a stronger curry flavour. At the end you can top with some chopped cilantro for an extra punch of freshness.

spicy curry crab recipe

trini curry crab

Here’s a pic I took while visiting the San Fernando market of the blue crabs that’s traditionally used for curry crabs and dumplings. It’s claws are tied with the leaves of the coconut tree to prevent them from biting the customers.

DSCN1016

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21 Responses to “Curry crab without dumplings.”

  1. Cynthia says:
    November 1, 2009 at 8:35 pm

    I love, love, love crab curry!
    .-= Cynthia´s last blog ..A slice of this, a loaf of that and a bowl of the other =-.

    Reply
  2. Sue says:
    April 20, 2010 at 5:44 pm

    OMG. Thanks for the last photo of the blue crab. When I first went to Trinidad from the UK (age 10), my younger cousin from Canada and I would play with the crabs by touching their eyes. They would drop down. Those poor crabs, but they tasted great in crab callaloo!!

    Reply
  3. Suzanne says:
    May 15, 2010 at 1:39 pm

    Great! Just what I was looking for. Thanks a lot. Suzanne. NL

    Reply
  4. Pamela says:
    May 18, 2010 at 10:54 pm

    Too Too Good. Curry crab is one of my favorites. Sometime I add a few potatoes and
    carrots to the recipe. Thanks Chris.

    Reply
  5. Brendon says:
    August 6, 2010 at 10:13 am

    Chris man! I'm loving this site!!! Next friday im having a lil get together to celebrate my friends! And one of the things i wanted to expose them too is ah good crab and dumpling boi! ah glad this here so i could get a refresher!!! i also didnt kno where to get the crabs here in Toronto so glad you mentioned an Asian market! I'll let yuh kno how it turns out!

    B

    Reply
  6. aka_lol says:
    September 4, 2010 at 6:42 am

    These crabs look so much better than the crabs I saw in Tobago ;) I have to give this a try.

    <a http://akalol.wordpress.com/2010/08/22/tobago-cra… Crab Without the Dumpling

    Reply
  7. Dawn says:
    September 24, 2010 at 4:05 pm

    Last week I made Crab with Dumplin' using good-quality lump crab meat. Turned out great! Here in DC we can't find live crabs, but found a good substitute in the lump crab. Trying the same dish today with some lobster meat. It's bubbling on the stove as I type this. Wish me luck!

    Reply
  8. jumbieg says:
    September 27, 2010 at 9:19 pm

    lobster meat.. now that is something I must try. love the suggestion about crab meat as well.

    Reply
  9. Chris Sidifall says:
    October 15, 2010 at 8:26 am

    Chris, I made this last night and combined some head on shrimp in the mix. Can you say DELISH!! My friend from trinidad has complimented me on my curry chicken by licking his fingers after he ate and said" Man, You is a TRINI!!" I love it as I am as american as apple pie. I give you the credit my brother cause I check your tutorials before attempting most carribean dishes. Thanks Chris and keep those recipes coming…

    Reply
  10. ChelleBaby says:
    May 21, 2011 at 10:27 pm

    I LOVE IT!!!! And so did my husband and children…but I added dumplings as it reminded me of my Grannie. Thanks for posting this you are AWESOME! Keep 'em coming.

    Reply
  11. Alf G says:
    June 20, 2011 at 6:24 am

    Sorry Chris. I do not like shell fish; but guess many will enjoy your curry crab.

    Reply
  12. Doonwati says:
    July 9, 2011 at 5:58 pm

    Chris, you may laugh at this but I use a hard tooth brush to scrub the crabs and a pair of scissors to trim their toenails. I bought these things especially for cleaning them and after it is stored safely for another time.

    Reply
  13. Kimmy says:
    July 21, 2011 at 2:36 pm

    I need to try this recipe asap! Just told my bf that I want to and he's like, "Pleeease do!" He loves curry crab. Thanks so much for all the recipes! :)

    Reply
  14. rose says:
    November 6, 2011 at 1:26 pm

    Hi Chris thanks for all your wonderful recipes,i enjoy making them and your picture instructions are the bomb,i recently went to a wake and they serve Salt fish which was made different to salt fish souse,and i enjoyed eating this recipe,so i am sharing it, adjust seasoning to amt of salt fish soaked, 1.scallions 2onion 3 green bell pepper 4 red bell pepper 5thyme 6 garlic 7seasoning pepper 8 oil rinse the salt fish and shred with hands , squeeze out excess water add some lime juice on salt fish and mix up with hand,add salt fish to saute seasoning with a little black pepper mix up together and serve.hope u try it if u have not already tried it, i also grew up having Conkie and calla loo,i don't know if you know the recipe for it ,it is made with cornmeal as i remember and wrap in coconut leaf.thank you again Rose,(recipe from a Guyanese) and thank u for the crab recipe.

    Reply
  15. rose says:
    November 6, 2011 at 1:30 pm

    Hi Chris ,Rose again i have a hard time finding seasoning pepper unless i send home for it do you know where i can purchase it in new york long island or Brooklyn.

    Reply

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