The type of crab that we cook in Trinidad is called Land Crab. Some of them are blue and when they are cooked they turn red. There is nothing like some crab in my Callaloo and a Curry Crab!!!
In this recipe, unfortunately, land crabs are not available for sale in the BVI so I bought some huge crabs that I found in the grocery store. They were quite interesting though. When I bit into one of the legs, it was quite soft and very easy to extract the meat. Whereas with the land crab, it is more of a chore to extract the meat but nevertheless, I still enjoy them.
With the Land Crabs, some vendors will clean the crab for you so all you would have to do is to give them a final wash and season. However if the crab are not cleaned, some of the crab legs are hairy so you will have to use a knife to scrape off the hair. The head of the crab has to be removed and the remaining parts thoroughly cleaned. The contents of the head can be extracted and thrown out and the hard shell can be used to make stuffed crab backs.
2 lbs crab
2 limes squeezed
2 sprigs thyme fresh, finely chopped
2 tablespoons chives finely chopped
2 bay leaves
1 teaspoon black pepper, freshly ground
1 teaspoon hot sauce
1 teaspoon ginger finely grated
2 tablespoon olive oil
2 tablespoon curry powder
2 cups coconut milk
3 large onions finely chopped
1 tablespoon butter
With the crab all cleaned, put them in a bowl and add the juice of half of a lime. Season with ginger, curry powder, salt and black pepper. Put a deep pot on the stove and allow to hot. Add olive oil, garlic and onion and allow vegetables to saute for about two minutes. Put some curry powder in a small bowl of water and mix in the curry powder into the water. Add the curry water to the sauted vegetables and allow the curry to boil.
Add the coconut milk and the other ingredients. Allow the coconut milk to summer for a few minutes. Now add the season crab, stir into the curry sauce. Allow the crab to cook and the sauce to simmer down. Serve with Coconut Dumplings.