Tobagan curry crab
Tobago is the small sister island of Trinidad, fifty-two miles away. I went for a few days in 2018 after Trinidad Carnival and my favourite dish was curry crab served with cassava dumplings, so simple and delicious. After snorkelling in the crystal clear waters of the Buccoo Reef, this was the perfect lunch on a hot day with a cold beer. Find the recipe for the cassava dumplings here.
Ingredients
Metric
Imperial
- 1.6kg crab, (approx. 4 small crabs), quartered (you can ask your fishmonger to do this for you)
- 1 lemon, juiced
- 2 tbsp of curry powder
- 2 tsp ground cumin
- 2 tbsp of vegetable oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 5 garlic cloves, crushed
- 180ml of coconut milk
- 1 tbsp of Caribbean Green Seasoning
- 2 tbsp of coriander leaves, roughly chopped
- 2 spring onions, white and green parts separated, roughly chopped
- 1 Scotch bonnet chilli, finely chopped (or leave whole for less heat)
SAVE RECIPE
Method
1
Place the crabs in a bowl with the lemon juice and cover with water, then drain, rinse and pat dry
2
Place the washed crab in a bowl and toss with the salt, black pepper and Green Seasoning until well coated. If the crabs have particularly large claws, crack them to allow the seasoning and sauce to permeate
3
Place a large saucepan big enough to hold the crab over a medium heat and add the vegetable oil. Once hot, add the curry powder and cumin, stir briefly, then add the white part of the spring onions, garlic and scotch bonnet
4
Cook for 1 minute, stirring, then add the crab pieces and continue to stir until well coated. Add the coconut milk, cover and bring to the boil. Once boiling, turn the heat down to a simmer and leave to cook for 8-10 minutes. If you notice the sauce starting to dry out and catch, add a little water
5
Serve the crab hot, garnished with the green part of the spring onions and the coriander, alongside rice or dumplings
First published in 2020
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