This dish a traditional dish from Tobago, Trinidad and Tobago. Usually blue crab is used but since it is very difficult to find in the use, and expensive I opted for the every popular stone crab legs.
I got just shy of 1 1/2 lbs of snow crab legs. They were for the most part separated which i was glad for. we don't really want all the legs attached. Better to
1 1/2 lbs - 2lbs of crab
1 cup Coconut Milk
2 tbsp curry
1 tsp of margarine
Half cup sliced onion
1 tsp crushed garlic
1/2 tsp crushed ginger
1 tbsp spoon green seasoning (Onion, Garlic, Green onion, Bell peppers)
1/2 cup of water or more
I washed my crab out the night before. Broke up some of the pieces that were too big to cook and to eat. Soaked it in water with some vinegar, chili pepper and lime juice. After that I seasoned up with some of my green seasoning (I keep a premixed bottle in my fridge).
In a medium sized pot that has a good cover, heat the margarine and add onions, garlic, ginger and the green seasoning.
With the coconut milk in a container, add the curry to the container.
Add mixture to onion and garlic and cook for a minute
Add crab to mixture, along with salt, pepper and the water (Make sure there is enough water that there is at least halfway liquid with the crab)
Cook for five minutes, at least until liquid is boiling.
Cover tightly, and lower the heat to mid-high and cook for about 25 minutes. More water can be added if needed.
Add salt and pepper to taste.
Crab MUST be paired with dumplins... in my opinion. I detest making these things, but love to eat them dearly.
1 cup flour
1/2 tsp salt
1/2 cup water
Mix everything together to a sticky consistency. You can add more flour it's too sticky to handle; a little at a time.
Make decent sized balls and flatten and drop into boiling water.
Leave for about 10 minutes.