Curry crab stuffed dumplings

If you love Tobago’s famous curry crab and dumplings but want a less messy way to enjoy it, this recipe is for you! These curry crab stuffed dumplings take all the rich, coconut-infused flavors of the classic dish and wrap them into tender, bite-sized dumplings simmered in a fragrant curry sauce. It’s the same bold taste, just easier to eat—perfect for impressing guests or treating yourself to a comforting Caribbean meal at home.

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You cannot think of Tobago and food and not think of our signature dish curry crab and dumplings. It is “ah we” dish.

Curry crab and dumplings is a beloved dish well known in Tobago, often enjoyed on beach days, where the rich coconut curry sauce and tender dumplings bring comfort after a swim.

Traditionally, eating it involves cracking open the crab and soaking up the sauce; messy but worth it. This recipe transforms that experience into bite-sized, stuffed dumplings, capturing the same bold flavors without the fuss.

Each dumpling is filled with seasoned crab meat and simmered in a fragrant coconut curry sauce for a just as satisfying dish, minus the mess. Perfect to be eaten as an appetizer or at a fancy event.

And if you love curry seafood, make sure you also make some yummy curry conch.

How to make curry crab stuffed dumplings

Key ingredients

The list of ingredients might be a long one, but we need to build the flavors in this dish. A great combination of really fresh herbs and spices.

• Crab Meat – The star of the dish! Fresh crab meat brings the best flavor, but canned can work in a pinch.
• Curry Powder – The heart of the dish, adding warmth and depth to both the filling and the sauce. A good Caribbean-style curry powder is key.
• Aromatics & Seasonings – Garlic, onion, thyme, green seasoning, and pimento peppers build layers of bold Caribbean flavor.
• Coconut Milk – Adds richness and a touch of sweetness to the curry sauce, balancing the spices.
• Scotch Bonnet Pepper – A little heat goes a long way! This brings the signature Caribbean kick.
• Flour – The dumpling base, gives them their signature soft and chewy texture.

For the full ingredient list with measurements, check the recipe card below.

Instructions

Preparing this dish is a labor of love. It’s almost like making pastelles. Having a train line for setup is best.

1. Prepare the Crab Filling: Sauté garlic, onion, and pimento peppers until fragrant, then add the curry powder and thyme. Stir in the crab meat and green seasoning, cooking until well combined. Remove from heat and let it cool.

2. Make the Dumpling Dough: Mix flour, baking powder, and salt, then gradually add water to form a soft dough. Knead briefly and let it rest.

3. Fill & Seal the Dumplings: Roll out small portions of dough, place a spoonful of crab filling in the center, and seal tightly.

4. Serve & Enjoy: Let the dumplings absorb the sauce, then serve hot for the best flavor.

Tips for the Best Stuffed Dumplings

• Go easy on extra flour – Adding too much when rolling out the dough can make it stiff. Use just enough to prevent sticking.
• Season every layer – Salt the crab filling, dumpling dough, and curry sauce to ensure full-bodied flavor.
• Seal dumplings well – Prevent leaks by pressing the edges firmly. Use a fork, like in my aloo pie recipe, for extra security.
• Size matters – Keep dumplings small and avoid overcrowding the pot for even cooking.
• Cover resting dough – Leaving it uncovered can cause it to dry out and darken.
• Want more sauce? – Add an extra cup of water and let it simmer for a richer curry.
• Don’t reduce too much – The sauce thickens after removing from the heat, so leave some liquid.
• No waste! – Leftover crab filling or dough? Toss them into the curry sauce for extra goodness.

Storage & Reheating

More Seafood Recipes

• Curry fish in coconut milk
• Brown stew fish
• Saltfish accra
• Jerk shrimp tacos

Frequently Asked Questions

To help you get the best results, here are answers to some frequently asked questions about making curry crab stuffed dumplings.

Recipe

Curry crab stuffed dumplings

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Curry crab stuffed dumplings bring all the bold flavors of Tobago’s beloved curry crab and dumplings into a bite-sized, mess-free version. Tender dough is filled with seasoned crab meat, simmered in a rich coconut curry sauce for a dish that’s comforting, flavorful, and packed with Caribbean spice.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer, Main Course

Cuisine: Caribbean

Calories: 758

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For curry crab

• ½ lb crab meat
• 2 scallions green onions, chopped
• 3 culantro chadon beni leaves, chopped
• 1 celery stalk chopped
• 5 tablespoons curry powder divided
• 2 pimento peppers chopped (optional)
• 2 tablespoon oil
• ½ cup coconut milk
• ½ cup water
• 1 teaspoon lime juice
• 1 tablespoon pepper sauce or 1 chopped hot pepper
• Salt to taste

For dumplings

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 – 3/4 cup water
• For curry sauce
• 3 tablespoons vegetable oil
• 3 tablespoons curry powder
• 2 culantro leaves chopped
• 2 scallions chopped
• 1 celery stalk chopped
• 2 cups coconut milk
• 1 whole hot pepper
• ½ cup water
• Salt to taste

Method

 

For dumpling dough

1. Mix flour and salt, then add ½ cup water gradually, kneading to form a slightly sticky dough.
2. Cover with a damp cloth or plastic wrap and set aside.

For curry crab filling

1. Mix crab meat with scallions, garlic, culantro, celery, and 2 tablespoons of curry powder. Let sit for at least 25 minutes.
2. Heat oil in a pan over medium-high heat. Add remaining curry powder and stir until grainy and fragrant.
3. Add crab mixture, stirring to coat. Pour in coconut milk and pepper sauce, mixing well. Cook for 5 minutes.
4. Adjust salt, remove from heat, and set aside.

Assemble the dumplings

1. Roll out the dough on a lightly floured surface to about 1-inch thick.
2. Cut circles using a cup or cutter. Place crab filling in the lower half, dampen edges then fold over, and seal the edges with a fork.
3. Set aside on a floured plate, covering with a damp cloth. Repeat until all dough is used.
4. Cook dumplings in curry sauce
5. Heat oil in a wide pot over medium-high heat. Add curry powder and stir until grainy.
6. Add scallions, pimento pepper, and celery, then pour in 1 cup of coconut milk. Stir, then add the remaining coconut milk, water, and hot pepper.
7. Bring to a boil, then gently add stuffed dumplings in a single layer. Lower heat to medium-low and simmer for 15-20 minutes, occasionally stirring.
8. If any crab filling remains (and any dough), add it to the sauce.
9. Remove from heat and serve hot, garnished with chopped scallions.

Nutrition

Calories: 758kcal

Notes

Season everything – Salt the crab, dumplings, and curry sauce for the best flavor.
Seal well – Press edges firmly to prevent filling from leaking.
Size matters – Avoid making dumplings too big or overcrowding the pot.
Keep the dough covered – Prevents it from drying out and getting tough.
Adjust sauce consistency – For more sauce, add an extra cup of water and simmer.
The sauce thickens after cooking – Don’t reduce it completely; it will continue thickening as it cools.
Use leftovers wisely – Any extra crab meat or dough can go into the curry sauce.

Tried this recipe?

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