- 6 crabs
- 1 lime
- 1 bundle chives, chopped
- 2 sprigs celery, chopped
- 6 pimento peppers, seeded and chopped
- 4 cloves garlic
- 1 onion, chopped
- 2 tbsp curry powder
- 2 cups coconut milk
- 1 small hot pepper
- 2 – 3 sprigs thyme
- Pinch of ground ginger
- 2 cups flour
- ½ tsp salt
- ½ tsp sugar
Fill a large bowl with water and squeeze the lime juice into the water. Add the lime halves as well. Clean crabs and soak in the lime water for 10 – 15 minutes. Drain.
Season the crabs with chives, celery, pimento peppers, 2 cloves garlic (chopped) and onion. Let marinate for half hour.
Mix the ingredients for the dumplings in a bowl. Add enough water to form soft but pliable dough. Let rest for half hour. Form into desired shapes when ready for cooking.
Heat a little oil in a large pot over medium heat. Add the remaining 2 cloves garlic and let burn. Remove when blackened.
Make a paste with the curry powder and a little water. Add to the hot oil. Cook for 2 minutes.
Add the crab and stir well. Add a little water if crab begins to stick to pot and let cook for a few minutes
Add the coconut milk and hot pepper and bring to a boil. Add the dumplings.
Cover, lower heat and let cook until the sauce thickens. Taste and adjust seasonings if necessary.