Recipe

1 pound of Blue crab or Alaskan king crab legs ( I used a combination of both)

8 leaves of culantro (shadow-beni)

3 springs of green onions

1 tablespoon thyme

8 cloves of garlic

1 habanero pepper

3 pimento peppers (Trinidad seasoning peppers)

salt and black pepper

2 tablespoons canola oil

1 whole onion sliced

4 tablespoons curry powder

1 can of coconut milk

2 cups of flour (not self rising)

1 tablespoon finely chopped cilantro

3 tablespoon brown sugar

a pinch of salt and black pepper

2 cups of water

2 tablespoon of golden ray butter or a salted butter

Directions

Clean your crab and rinse with water. Drain. If you are using the king or Alaskan crab legs, chop it into 3 inch length pieces.

Into the food processor add the shadow beni, 5 cloves of garlic, 2 pimento peppers, thyme, 2 sprigs of green onion and the habanero pepper. Pulse.

Add the green seasoning to the crab, reserving 1 tablespoon. Season the crab with salt and black pepper. Let this marinate for about 30 minutes.

While the crab is marinating, mix the dough for your dumplings.

Add 2 cups of flour, sugar, chopped cilantro, salt and black pepper to a mixing bowl. Start adding the water half cup at a time. Using a squeezing motion to incorporate it into the flour. The dough should be firm. We do not want a soft sticky dough. Once the dough is mixed cover it with a moist paper towel. Set aside.

Back to the crab.

Heat a skillet on the stove and add 2 tablespoon of canola or any cooking oil.

Add the 4 tablespoons of curry powder to a small bowl and add about 3 tablespoons of water to it. Mix to form a slurry. Add the slurry of curry to the hot oil. Mix and lets this fry for about 2 minutes. Once you see it start to stick to the pot, add half of the sliced onion, the reserved tablespoon of green seasoning and the 3 cloves of crushed garlic. Let this sauté, until fragrant.

Add in the crab and mix. Cover and let it fry and release its own juices.

Check on the crab, once the water from the crab has evaporated or cooked out add 1 can of coconut milk and 1 cup of water. Cover and let this simmer for about 20 minutes. Once the water has started to thicken, remove the skillet from the heat.

Back to the Dumplings.

Bring a large pot of water to a boil, add 1 tablespoon of oil to the water.

Make three balls from your large dough. Sprinkle your surface with flour and start to roll out each ball with a rolling pin. Use dry flour if the dough is sticking.

Do not roll out the dough too thin, In this case you want thick dumplings. Cut the rolled out dough with a pizza cuter of knife into the size of the dumplings you like. Repeat this with the other two balls.

Once the water is boiling, start dropping your cut dough into the pot. Stir it only once to make sure the dough is not sticking to each other. You can add all the dough at the same time.

After about 5 minutes the dough will float to the top of the water. Let it continue to cook about 5 minutes then drain the water out.

Once the dumplings float to the tope of the pot it is done.

Heat a wide skillet on the stove, add the salted butter. once the butter has started to melt, add the rest of the sliced onion, the two sprigs of green onions chopped into 1 inch pieces, and the pimento pepper. Sauté until the onion is soft.

Add your cooked dumplings to the skillet, season with salt and pepper. Once the Dumplings has been heated through, remove from the heat.

Plate up a big plate of dumplings and serve the crab with a little gravy over it!

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