Caribbean Curry Crab and Dumplings Recipe

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Curry crab and dumplings hold a special place in my heart. It’s the ultimate Caribbean dish for “liming” outdoors with friends and family, especially when it comes to celebrating life’s special moments.

Just last Wednesday, at my brother’s birthday lime, we had the table loaded with curry crab and dumplings, and it was a hit!

For me, mangrove crabs, often called hairy crabs, are the best choice for their incredibly sweet and succulent meat.

Whether you’re planning an outdoor lime or simply craving the rich flavors of the islands, this recipe will bring authentic Caribbean taste right to your kitchen.

What’s the Best Crab for Caribbean Curry Crab?

When it comes to making authentic Caribbean curry crab, mangrove crab (hairy crab) is ideal due to its sweet, tender meat that absorbs the spices beautifully.

However, blue crab is also a popular choice for its availability and mild flavor. Sea crab works, but they are small, so it is difficult to get the meat.

Maggi Coconut Milk vs. Fresh Coconut Milk

Maggi Coconut Milk is convenient and provides a consistent flavor profile. It’s thick and creamy, making it perfect for those who want quick, reliable results.

Fresh Coconut Milk delivers a slightly richer, more natural taste that adds authenticity to the dish. If you have access to fresh coconut, it’s worth the extra effort for the depth it adds.

How Long Does Crab Take to Cook?

Crabs generally take about 15-20 minutes to cook in curry. The meat should be opaque and tender but not overcooked, which can make it chewy. Mangrove crabs cook slightly faster than larger sea crabs.

How to Store Curry Crab

If you have leftovers (though it rarely happens with curry crab!), let the dish cool completely before transferring it to an airtight container.

Refrigerate for up to 2 days. Reheat on low heat to maintain the crab’s texture and flavor. Note that seafood generally doesn’t freeze well once cooked, so it’s best enjoyed fresh or within a short time.

For the Curry Crab

• 4 medium crabs (mangrove or blue crab recommended)
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 pimento peppers, chopped (optional, for mild heat)
• 2 tbsp curry powder (Caribbean Mixed)
• 1 tsp ground cumin
• My homemade green seasoning
• 1 cup coconut milk (Maggi or fresh coconut milk)
• A pack of Maggie Green seasoning powder or Chief Fish seasoning
• Salt and black pepper to taste
• 1/2 cup chopped fresh cilantro or chadon Beni

For the Dumplings

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup water
• Extra butter, green seasoning, grated carrots and black pepper for frying.

Instructions

Step 1: Preparing the Crab

Clean and crack the crab: Rinse your crabs under cold water. If you’re using mangrove or blue crabs, remove the top shell and clean out the insides. I use a toothbrush to clean the outside of the of the crab to remove any dirt.

Crack the claws and legs with the back of a heavy knife to help the spices infuse and make it easier to eat. Then, soaked the crab in lemon water or vinegar.

Seasoned the crab: Add homemade green seasoning and some curry powder. Allow this to marinate overnight or for 30 minutes.

Step 2: Making the Curry Base

Sauté the aromatics: Heat oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, and pimento peppers. Sauté for about 3-5 minutes until the onions are soft and fragrant.

Toast the spices: Add curry powder, and cumin to the pot. Cook the spices for 2-3 minutes, stirring continuously to prevent burning. Pour two teaspoons of water to burn curry to further cook the curry. You would know when the curry is ready when it separates form the oil.

Step 3: Cooking the Crab

Add the crab: Place the seasoned crabs into the pot, stirring to coat them well in the curry mixture. Cook for about 5 minutes.

Add liquid: Pour in the coconut milk and water. Stir to combine and bring the mixture to a simmer.

Simmer: Cover the pot and let the crabs simmer on low to medium heat for 20-30 minutes. The crab meat should be tender, and the sauce thick and flavorful.

Season and garnish: You can add a Maggie Green seasoning mix or Chief Fish seasoning as a replacement for salt. Finish with fresh cilantro or Chadon Beni for a burst of herbal flavor.

Step 4: Preparing the Dumplings

Make the dough: In a mixing bowl, combine the flour and salt. Gradually add water, kneading until a smooth dough forms.

Shape the dumplings: Divide the dough into small pieces and roll them into logs or small rounds.

Boil: Bring a pot of water to a boil, then add the dumplings. Boil for about 5-8 minutes until they float, indicating they’re cooked through.

Fry the dumplings (optional): Add butter to a saucepan, then garlic, green seasoning, and black pepper and fry the dumplings.

Curry crab and dumplings are best served hot. Spoon some of the rich curry sauce over the crab and dumplings to soak in the flavors.

More Crab Recipes:

• Trinidadian Callaloo Crab Recipe for Sunday Lunch