This dish was born in Trinidad’s sister island of Tobago and is as beautiful as she is. Choose your crabs carefully. Ideally they should be sea crabs which are the size of your palm but you can use four larger brown crabs if you can’t get them. Crabs are best bought alive, popped in the freezer to sedate them and then cooked in boiling water for 2 minutes before using in the recipe. This gives the freshest sweet flavour to the meat.
Heat the vegetable oil in a large pot and sauté the onion, garlic, ginger, scotch bonnet pepper and curry powder for 2 minutes. Add the crabs, thyme leaves, coconut milk and about half the fish stock. Stir everything well, season and then simmer for about 30 minutes, checking the level of the stock and adding more if it looks too thick. You may not need it all.
Serve this with the Trinidadian dumplings.
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