Recipe Curry Crab and Dumplin.

INGREDIENTS

• 7 Whole Crabs, cleaned
• 3 Fresh limes or lemons
• 2 Tbsp Baking Powder (optional)

To Season Crabs:

• 2 Tsp Pink Himalayan Salt (to taste)
• 1 Tsp All Purpose Seasoning
• 1 Tsp Creole Seasoning of your choice
• 2-3 Tbsp of Crab & Dumplin Green Caribbean Seasoning
• 1 Tbsp Chief Curry
• 1 Tbsp Chief Goat & Duck Curry
• 1 Tbsp of Fresh Chopped Garlic

Curry Recipe:

• 3 Tbsp of Coconut Oil or any oil of choice
• ¼ Tsp of Whole Geera Seeds
• 1 Tbsp of Chopped Garlic
• 1 Tsp of Minced Ginger
• 5 Pimento Pepper minced
• 1 Tbsp of Curry Powder
• 1 Tbsp of Turmeric Powder
• 2 Cups of Water
• 2 -3 packs of Coconut Powder
• 7 Culantro (Chadon Beni) leaves finely chopped
• Salt or dry all purpose seasoning to taste.

For The Dumplings:

• 2 Cups Unbleached Flour (King Arthur preferred)
• 1 Tsp Pink Himalayan Salt
• 1 Tbsp Dark Brown Sugar
• 2 cups Water

METHOD

Place crabs into a bowl of water and with a toothbrush; scrub the legs, shells and claws of the crabs paying close attention to remove any dirt or sand that may be present between the crevices of the joints. If there are any fine hairs on the legs, use the back of a paring knife to scrape them away. Wash thoroughly and place crabs back into a bowl. Fill the bowl with water and add the lime juice. Mix and allow crabs to sit in this acidulated water for about 15 minutes.

Rinse crabs and discard water.

* Using a mallet or heavy object, gently crack the claws of the crab to allow the seasonings to permeate and sauces to get into the shell. Take crabs and season, by adding the salt, garlic, green seasoning and the curry.
* Mix well and toss crabs in seasonings to allow it to coat evenly. Let marinate for 1 hour.
* Make dumpling dough by adding flour into a medium bowl together with salt and brown sugar. Mix well adding a little bit of water at a time and kneading until a stiff but semi pliable dough forms.
* Cover and let rest for five minutes.
* Place a medium high sided sauce pan on high heat and fill half with water and bring to a boil. Meanwhile, roll out the dumpling dough to your likeness Cook for about 5 minutes or until they float to the top. Place cooked dumplings into a clean bowl and drizzle a little vegetable oil over them to prevent them from sticking.
* Set aside.
* To cook the curry crabs, place a medium pot or sauce pan over high heat. Drizzle in the coconut oil or vegetable oil and add geera seeds.
* Toast for few seconds then add garlic, ginger and pimentos. Sauté for 1 minute then add your spices; curry, turmeric, geera .Mix and stir well allowing the spices to cook for about 2 minutes in the pot over the high heat.
* Add the seasoned crabs to the pot. Stir and toss crabs to allow the curry paste to coat it.
* Cover and let cook for 5 minutes until the shells of the crab turn a bright orange color.
* Meanwhile mix 2 cups water with 2-3 packets of coconut powder (to create coconut milk)
* Remove cover after five minutes and add coconut milk mixture. Mix well ensuring to scrape the bottom of the pot with pot spoon to remove any caramelized bits.
* Cover and bring to a boil.
* Cook for about 10 minutes, on medium heat.
* Remove cover and add the boiled dumplings to the curried crabs. Add the culantro (chadon beni )Stir well to allow all the ingredients to amalgamate.
* Taste sauce and adjust flavor if needed with salt, creole seasoning or fresh habanero ghost or scotch bonnet pepper if a spicy kick is desired.
* Cook for an additional 3 minutes then remove pot from heat.
* Let curry crabs rest for a few minutes before eating to allow flavors to settle and enjoy.