Entree: Trinidad and Tobago – Northern Culinary Region – Crab and Dumplings (Stewed Caribbean blue crab in a spiced tomato-coconut gravy served with boiled flour dumplings)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 3 whole blue crabs, approx. 1 lb (450 g) each, cleaned and halved
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (leave seeds for more heat)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) crushed tomatoes or passata
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 6 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bunch chadon beni (culantro) or cilantro, chopped (about 1/2 cup / 15 g)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) water or crab stock, more as needed

Dumplings:
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) salt
- 2 tbsp (28 g) unsalted butter, softened
- 3/4–1 cup (180–240 ml) warm water, as needed to form a stiff dough
- Optional: 1/2 tsp (2 g) baking powder for slightly lighter dumplings

Instructions

1. Prepare the dumpling dough: in a bowl combine flour, salt, and baking powder (if using). Rub in softened butter, then add warm water a little at a time to form a stiff, non-sticky dough. Knead briefly until smooth and rest covered while making the sauce.
2. Heat oil and butter in a large heavy pot over medium-high heat. Add the crab halves and sear 2–3 minutes per side until they take on color; remove and set aside.
3. Reduce heat to medium. Add sliced onion to the pot and sauté 6–8 minutes until translucent and beginning to caramelize. Add garlic and chopped Scotch bonnet and cook 1 minute until fragrant.
4. Stir in tomato paste, crushed tomatoes, coconut milk, turmeric, cumin, paprika, thyme, sugar, salt, and pepper. Add 1 cup (240 ml) water and bring to a gentle simmer, scraping up any browned bits.
5. Return crabs to the pot, nestling them into the sauce. Add remaining 1 cup (240 ml) water or crab stock if needed to partially cover. Cover and simmer over low heat 20–25 minutes until crab is cooked through and flavors meld.
6. While the stew simmers, shape the dumplings: divide dough into 8 equal pieces and roll each into a 4–5 inch (10–12 cm) thick cylinder or "spinner."
7. Bring a separate pot of salted water to a rolling boil. Drop dumplings in, reduce to a gentle boil, and cook 8–10 minutes until firm and cooked through. Remove with a slotted spoon and set aside, keeping warm.
8. Taste stew and adjust seasoning. Stir in chopped chadon beni or cilantro just before serving.
9. Serve hot: place 1–2 dumplings per person in a bowl and ladle the crab and sauce over them so they soak up the broth.