CURRIED CRAB DUMPLINGS

I’m what you’d call a copycat cook. Whenever I travel and taste the different foods from around the world, I can’t wait to get home and try to make the dishes. My greatest joy is to decipher the spices and flavours and then to re-create them with the ingredients available in Jamaica.

My latest trip to Trinidad had me oohing and aahing over the Doubles, Curried Crab Dumplings and Polenta Chicken. The first item on my copycat list was the Curried Crab Dumplings. I called a few of my carnival buddies over, made a huge (HUGE) jug of White Wine Sangria, and attempted a dutchie pot of the dumplings.

Now, like I said, the jug of sangria was pretty large, so by the time we got to the Crab Dumplings everyone agreed that they were pretty darn good - I’m hoping that it was indeed a successful attempt at the dish, and not just a successful inebriation of my friends. Maybe next time I’ll try it minus the sangria to see if I get the same thumbs up.

 

 

Thinly slice about 12 large peeled and deveined shrimp. Sieve 1 tsp of cornstarch over the shrimp and season with ¼ tsp seasoning salt, ¼ tsp garlic powder and 1 tsp onion powder.

In a frying pan, sauté ½ finely diced onion and 3 minced garlic cloves in 2 tbsp olive oil.

Add the shrimp to the pan and sauté till just turning pink.

Add 1 large tin of crab claw meat and sauté till meat is broken up and mixed well with the shrimp and seasoning.

Season with ¼ tsp salt and ¼ tsp black pepper, 1 tbsp lime juice and mix well. Allow to cool.

Put a large pot of salted water to boil.

While crab is cooling, knead 1/2 cup of white flour with 1 cup of wheat flour, 3/4 cup water and ½ tsp salt.

Sprinkle ¼ cup flour over a clean surface and roll out kneaded dough till nice and thin.

Using a large round ramekin or cookie cutter, cut circles from the dough.

Reserve ½ cup of the crab mixture for the curry sauce.

From the remaining crab mixture, place a tablespoon in the center of each dough round, then roll the dough over like a patty, pressing the edges firmly together.

When all the crab dumplings are all made, add them to the boiling water and boil for 20 minutes.

In a separate pot, over a low heat, add 2 tbsp coconut oil and 2 tbsp curry powder. Stir the curry into the oil, allowing the mixture to burn for about a minute or so.

Add ½ diced onion, 4 minced garlic cloves and ½ scotch bonnet pepper (sliced). If you like your curry spicy, you can add more pepper. Allow seasonings to soften.

Dissolve 1 packet of coconut milk powder in a cup of water and add to the curry.

Add the reserved crab mixture and mix well.

Add 1 tsp seasoning salt, 1 tsp garlic powder and 1 tsp garlic powder. Simmer on low heat for about a minute.

Add 4 cups of chicken broth and bring to a boil. Allow the curry to simmer for 45 minutes until the sauce has thickened slightly. Taste for salt and seasonings.

Turn off heat and add the boiled crab dumplings to the curry. Allow the dumplings to sit in the curry for about an hour to absorb the curry flavour. If the mixture gets too thick while sitting, add a little chicken broth when re-heating to loosen up the sauce.

*Serve with a sprinkling of fresh, minced parsley and a huge jug of sangria!!!!!