Curried Crabs and Dumplings
8 large crabs (blue or red mangrove crabs), cleaned, washed and split in half
1 bunch (about 8 leaves) cilantro, washed
6 cloves garlic, peeled
3 pimento peppers, washed and cut in half
1 scotch bonnet pepper, washed and left whole
2 teaspoons salt
1 tablespoon vegetable oil
Prepare seasonings- in a food processor or blender, put chives, cilantro, onion, garlic and pimento.
Add enough water so that mixture blends smoothly, about 2 tbsp.
Blend/chop until mixture is fairly smooth. Set aside.
Sprinkle 2 tsp curry powder over crabs, and mix well.
Let marinate in the fridge for at least 15 minutes.
Prepare the coconut milk by adding both packs to 2 cups very hot water and whisking until smooth.
Place a large, heavy pot on medium/high heat, add oil.
When oil is almost smoking hot, carefully add water and curry mixture. Be careful!
Add 2 tbsp green seasonings and saute for another 30 seconds.
Cover pot and simmer gently for 10 minutes.
Remove from heat and take out scotch bonnet pepper.
Serve hot over dumplings.