Entree: Trinidad and Tobago – National Cuisine – Crab and Dumplings (Stewed Caribbean blue crab in a seasoned tomato-coconut broth served with boiled flour dumplings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 3 whole blue crabs, cleaned and halved, approx. 1.5 lb (680 g) total usable meat
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, chopped, about 1 1/2 cups (225 g)
- 4 garlic cloves, minced (about 12 g)
- 1 medium red pimento (bell) pepper, seeded and chopped, about 1 cup (150 g)
- 3 scallions, chopped (green and white), about 1/2 cup (30 g)
- 1 scotch bonnet or habanero pepper, whole (leave intact for heat control)
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or seafood stock
- 1 tsp (5 g) paprika
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/4 cup (15 g) chopped chadon beni or cilantro (if available)
- 2 tbsp (30 ml) lime juice, plus lime wedges for serving

Dumplings:
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) salt
- 2 tbsp (28 g) cold butter or vegetable shortening, cut into small pieces
- 3/4 cup (180 ml) cold water, plus a little more if needed

Optional garnish:
- Extra chopped chadon beni or parsley, lime wedges

Instructions

1. Make the dumpling dough by whisking flour, baking powder, and salt in a bowl; cut in cold butter or shortening until crumbly, then stir in cold water to form a soft dough. Knead briefly, cover, and rest while you make the crab stew.
2. Heat oil and butter in a large heavy pot over medium heat. Add chopped onion, garlic, pimento, scallions, and thyme; sauté until softened and fragrant, about 6–8 minutes.
3. Stir in tomato paste, paprika, and black pepper; cook 1–2 minutes to deepen the tomato flavor. Add coconut milk and water (or stock) and bring the mixture to a gentle simmer.
4. Add the cleaned crab halves to the simmering broth, nestling them into the liquid. Cover and simmer gently for 12–15 minutes until crab is cooked through and the broth is fragrant. If using a whole hot pepper, add it now to infuse heat without breaking it open.
5. While the crab simmers, form dumplings: pat the rested dough into a rough log and cut into 8–10 equal pieces; roll each into a 1-inch (2.5 cm) thick cylinder or small ball. For quicker cooking you may flatten slightly.
6. After the crab has cooked about 12 minutes, add the dumplings to the simmering broth, tucking them between crab pieces. Cover and simmer gently for 12–15 minutes more, until dumplings are cooked through and tender.
7. Taste and adjust seasoning with salt and lime juice. Stir in chopped chadon beni or cilantro just before serving.
8. Serve hot, placing crab and dumplings into bowls and ladling plenty of savory broth over them; garnish with extra herbs and lime wedges.