Crab and Dumplings

Description The people of Trinidad and Dominica make this dish very often. As long as the crabs are 'running' it is sure to be found on the dinner table in many homes. In the Cayman Islands they make a very similar dish called 'stewed conch'. Instead of crabs, the conch is tenderized with a meat mallet, then boiled in salted water with a squeeze of lemon juice for 15 minutes. It is then cut into bite-sized pieces and stewed with dumplings in the base sauce of the following recipe. Yield: 4 servings

 

Ingredients
8 whole crabs backs removed, washed and cleaned
3 cups water seasoned salt to taste
2 cups coconut milk
6 cloves garlic sliced
2 onions chopped
½ oz fresh thyme
½ oz fresh marjoram
¼ tsp curry powder
2 stalks celery diced
4 tbs parsley chopped
½ tsp hot pepper sauce

Dumplings:

2 cups flour
¼ tsp salt
1 tbs butter
water

Method

Break the crabs in half and place them in a saucepan with the water and seasoned salt. Tie the thyme and marjoram together, place in the water and boil for 10 minutes. Add the coconut milk, dumplings, onions, garlic, celery, parsley, pepper sauce and curry powder. Simmer for 20 minutes, or until most of the water has evaporated. The stew can be thickened by mixing a little flour and water together and adding to the gravy. Serve over boiled rice or breadfruit. Dumplings: To make the dumplings mix the flour, salt and butter together with enough water to make a stiff dough. Knead it on a floured board for 2 minutes then transfer to a greased bowl, cover with a damp cloth and leave to stand for 5 - 10 minutes. Shape the dumplings into balls about 1½ inches in diameter, then press them flat with the palm of your hand.
 

All recipes shown here are taken from the book "Treasures of My Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited and may not be used for other than personal use, without permission.
                       Contact: annemarie@native-treasures.com