Stuffed Curry Crab Dumplings

If you’re having a Carnival Tabanca, here’s a delicious All-Inclusive inspired take on a Trinbago classic, brought to you by French Maid Garlic! Try this delectable dish to relive the memories using the recipe below.

Don’t forget to shop for French Maid Garlic in the chilled section of your favorite groceries throughout Trinidad and Tobago!

Stuffed Curry Crab Dumplings

Serves 4

Crab filling

1 ½ cups crab meat

2 tbsp fresh green seasoning

½ a small onion, finely chopped

3 cloves of garlic, finely chopped

1 large pimento, finely chopped

1 tsp curry powder

¼ tsp turmeric powder

Salt and black pepper to taste

1 tsp Garlic French Maid

1 tbsp Simply Natural coconut oil

Dumplings

2 cups flour

½ cup cornmeal

1 tsp baking powder

1 tsp sugar

½ tsp salt

¾ – 1 cup warm coconut milk

Curry sauce

5 cloves garlic, finely chopped

2 large pimentos, finely chopped

1 medium onion, finely chopped

6 chadon beni leaves, finely chopped

4 sprigs of thyme, finely chopped

5 chive leaves, finely chopped

1 scotch bonnet

1 tbsp curry powder

1 tsp ground geera

½ tsp turmeric powder

½ tsp masala

1 cup coconut milk

1 cup hot water

4 curry leaves

1 tbsp coconut oil

Salt and black pepper to taste

1 tbsp Garlic French Maid

Directions

– In a bowl combine crab meat, green seasoning, salt, black pepper, curry powder and turmeric. Place in the refrigerator and allow to marinate for 30 mins.

– To a small pot heat 1 tbsp of oil and saute onion, garlic and pimento for 2-3 mins.

– Then add crab meat and cook for about 5 mins. Finish it off with 1 tsp of Garlic French Maid and set aside to cool.

– Prepare dumplings by combining all dry ingredients into a large bowl and slowly adding the coconut milk into the dry mixture while lightly kneading until a smooth and slightly sticky dough is formed. Cover dough with a damp towel and set aside for 10-15 mins while u prepare the curry sauce.

– In a large pot on medium heat 1 tbsp of oil and saute onion, garlic, pimento, 1 tbsp fresh green seasoning and curry leaves for 2-3 mins.

– Then add curry, turmeric, geera and masala powder and toast for 1-2mins, to this add ¼ cup of water and allow to cook until all the water has evaporated.

– Add 1 cup coconut milk, 1 cup water, salt, black pepper and scotch bonnet and allow to simmer on low.

– On a floured surface roll out dumpling dough to a ¼ inch thickness and begin to cut out 2 inch circles, continue to do this until all the dough is used.

– In the center of the dough circle add about 1-1 ½ tsp of the crab mixture and cover with another dough circle until all dough and crab mixture is used up.

– Add dumplings into the simmering curry sauce and let simmer for about 15 mins. Finish it off with the freshly chopped herbs (Chadon Beni, thyme and chive) and 1 tbsp Garlic French Maid. Best served hot. Sauce will thicken as it sits.