Mélange Crab and Dumplings


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

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.



  • 1 cup all-purpose flour
  • 2 pinches coarse salt


  • 1 teaspoon canola oil
  • 1 tablespoon finely chopped onion
  • 3 cloves garlic, finely chopped
  • 2 pimiento peppers, finely chopped
  • 2 teaspoons Trinidad curry powder mixed with 2 teaspoons water
  • 1 teaspoon ground cumin
  • cup lump crabmeat
  • 3 tablespoons coconut milk
  • Salt to taste


Make Dumplings

Mix together the flour and a pinch of salt. Add 6 tablespoons of water and knead for 1 to 2 minutes, until the dough forms a firm ball. Set aside to rest for 10 to 15 minutes. Meanwhile, bring 2 cups of water to boil and add the remaining pinch of salt.

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.

Make Crab

Heat the oil in a 9-inch skillet. Add the onion and garlic, and sauté for 1 minute. Add the peppers and sauté for 30 seconds more. Add the curry paste and cumin, and sauté for 1 minute, stirring constantly. Add the crabmeat, toss well to coat, and sauté for 30 seconds. Add the coconut milk and simmer over low heat, stirring constantly, for 15 seconds. Add salt to taste.

To serve, divide the dumplings between four small serving dishes and spoon 1 heaping tablespoon of the crabmeat mixture on top of each.