Curried Crab and Dumplings is a traditional, if laborious, Trini favorite that features cooked crab backs that must be picked for their meat. Moses Reuben, the chef at Mélange restaurant in Port of Spain, has an elegant take on this dish that pairs succulent chunks of crabmeat with delicate dumplings in a spicy curry sauce that stimulates the appetite for courses to come.
Mix together the flour and a pinch of salt. Add
Divide the dough into three equal parts and role each section into a rope 1 inch thick and 6 inches long. Cut each rope on the bias into ½-inch pieces. When all the dumplings are cut, put them in the boiling water and cook for 3 to 4 minutes at a rapid boil. Drain and set aside.
Heat the oil in a
To serve, divide the dumplings between four small serving dishes and spoon 1 heaping tablespoon of the crabmeat mixture on top of each.
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