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Treasures of My Caribbean Kitchen
Anne-Marie Whittaker
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Crab and Dumplings in Coconut Sauce
by Anne-Marie Whittaker
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
Ingredients - Dumplings:
- 2 cups flour
- ¼ tsp salt
- 1 tbs butter
- water
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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.
Method - 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.
More
recipes by
Anne-Marie Whittaker Ms. Anne-Marie Whittaker's website:
Native Treasures
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