Curried Crab

This is one of our traditional dishes, especially in our sister island. Neither Trinis nor foreign visitors can get enough curried crab when in Tobago. 

I have friends who go across to Tobago, eat it and actually bring it back because they can't get enough of the taste which is truly amazing.

If you can't make it to Tobago anytime soon, try this recipe, originally from Trinidad and Tobago’s Naparima Girls’ Cookbook. It is very good but I’ve added chadon beni and pimento peppers to pump up the Trini flavour.

(Serves 8)

Ingredients:

• 4 large crabs
• 1 lime
• 2 – 3 sprigs thyme
  

  
• 4 pimento peppers, seeded and chopped
• 4 cloves garlic, minced
• 2 chadon beni leaves
• 1 medium onion, chopped
• ½ tsp ground ginger
• 1 tbsp. green seasoning
• 2 tbsp. Chief curry powder
• 2 tbsp. margarine
• 2 cups coconut milk
• 1 tsp. salt or to taste
• 1 small hot pepper (optional)
• ½ cup water or more

Directions

1.   Clean crabs thoroughly with water and lime, drain and cut into sections.

2.   Heat margarine in an iron pot or heavy sauce pan and sauté onion, garlic, green seasoning and ginger.

3.   Mix curry with coconut milk and add to onion and garlic, cook for a minute.

4.   Add crab, salt, pepper (optional) and water; bring to the boil and cook for 5 minutes.

5.   Cover tightly, lower heat and cook for 25 – 30 minutes; add more water if needed.

6.   Add chadon beni, pimento peppers and thyme 10 minutes before the pot is finished. Taste and adjust salt level if necessary.
7. Serve hot!

Note: To add more flavour you can season the crab with green seasoning and 1 tsp salt and let marinate before adding it to the pot.

We all know what goes great with Curried Crab right? Check out my next post on Dumplings!