Crab Stuffed Dumplings In Coconut Curry Sauce

Crab and Dumplings has always been a Favourite dish in the Caribbean for many years, but imagine taking that dish and elevating it to another stage where you can have your curried  crab stuffed in  delicious dumplings similar to ravioli. Yes ! Then have it simmered in luscious Coconut Curry Sauce. Sounds like Heaven to me and the best part about it is -  no hassle in cracking crab claws when eating this. Be sure to try this recipe.

Chef Jason.

Crab Stuffed Dumplings in Coconut Curry Sauce

Yield: 24 Pieces

Ingredients Needed

For the Dumpling Dough

• ·         2 Cup All Purpose Flour
• ·         1 Tsp Chief Brand Turmeric Powder
• ·         ½  Tsp Chief Brand Baking Powder
• ·         1 Tsp Chief Brand Salt
• ·         Water ( About 1 Cup and 3 Tbsp )

For the Crab Stuffing

• ·         2 Tbsp Coconut Oil
• ·         2 Tbsp of Minced Onion
• ·         1 Tsp Minced Garlic
• ·         1 Pimento Pepper Minced
• ·         2 Tsp of Chief Brand Curry
• ·         ½ Tsp Chief Brand Grounded Geera ( Cumin )
• ·         ½ Tsp of Chief Brand Garam Massala
• ·         ½ Tsp of Chief Brand Turmeric Powder
• ·         ½ Cup Water
• ·         10 Oz of Lump Crab Meat
• ·         1 Tbsp of Chopped Chives
• ·         1 Tbsp of Minced Chadon Beni (Cilantro)
• ·         Salt and Black Pepper

For the Coconut Curry Sauce

• ·         3 Tbsp of Coconut Oil
• ·         ¼ Tsp of Whole Cumin Seeds ( Geera Seeds )
• ·         ¼ Tsp Maithee Seeds ( Fenugreek )
• ·         2 Cardamom Pods
• ·         2 Tbsp of Chopped Onions
• ·         1 Tbsp of Chopped Garlic
• ·         2 Tbsp of Minced Celery
• ·         1 Tsp of Minced Ginger
• ·         1 Tbsp of Chopped Chadon Beni
• ·         1 Tbsp of Chief Brand Curry Powder
• ·         1 ½ Tsp of Chief Brand Turmeric Powder
• ·         ¾ Tsp of Chief Brand Cumin Powder ( Geera )
• ·         ¾ Tsp of Chief Brand Garam Massala
• ·         ¾ Cup of Water
• ·         1 Cup of Coconut Milk
• ·         2 Cups of Water
• ·         Salt and Pepper to taste
• ·         2 Tbsp of Chopped Chives
• ·         1/4  Cup of Diced Tomatoes

Method

Start by making your dumplings by adding the flour, turmeric, baking powder and salt to a medium mixing bowl. Mix to combine and add the water a little at a time to form a firm but pliable sticky dough. Let dough rest for 10 minutes.

Meanwhile, make your crab stuffing by placing a small Iron Pot over High heat. Add the oil and your aromatics; onions, garlic and pimentos. Sauté for 1 minute until fragrant then add your spices; curry, turmeric, cumin and garam massala. Mix and stir well allowing the spices to cook for about 1 minute in the pot over the high heat. Add ½ cup of water and cook this curry paste for 2 minutes covered.

Add your crab meat and stir to coat with curry paste. Reduce heat to medium and cook for 5 minutes covered. Uncover and add your chives, chadon beni, and season with salt and pepper to taste. Cook for an additional 2 minutes uncovered to allow excess water to dry up and then remove from heat and chill mixture in fridge until completely cool.

·Meanwhile, dust your counter with additional flour if needed and roll out dough to 1/8 inch thick. Use a medium sized cookie cutter to cut circles out and place 1 Tsp of the cooled crab filling in the center. Fold over in a half moon and using a little water, brush half the dough and seal using the water as an adhesive to pinch and crimp the edge of the dough to secure the filling inside. Place on a floured surface and freeze until ready.

Now to make the sauce, place a Medium Iron Pot over High heat. Add the oil and toast cumin seeds, maithee, and cardamom pods for 30 seconds. Add your aromatics; onions, garlic, celery, ginger, and Chadon beni. Sauté for 1 minute until fragrant then add your spices; curry, turmeric, cumin and garam massala. Mix and stir well allowing the spices to cook for about 2 minute in the pot over the high heat. Add ¾ cup of water and cook this curry paste for 3 minutes covered. After add the coconut milk and water. Mix well ensuring to scrape the bottom of the pot with pot spoon to remove any caramelized bits. Cover and bring to a boil.

Add your crab stuffed dumplings into the sauce and stir, cover bring to a boil. Once bubbling, remove cover and allow the dumplings to simmer on a low to medium heat until cooked and sauce thickens up (about 6 – 8 minutes). Taste and season with salt and pepper to preference. Sprinkle in the chopped chives and diced tomatoes and remove from heat.Serve in a bowl and enjoy as is or with a light fresh salad of tomatoes and cucumbers.