#1 Favorite appetizer recipe!!!!
WE SOOOO LOVE CRAB AND DUMPLINGS!!!
These tasty morsels are our SUPER take on the World Famous Crab and Dumplings that has been made deliciously by the ladies of Store Bay Tobago for many many years.
Our version is not only just as delicious with all the authentic flavors of the islands, we make it into the easiest of finger-foods by removing all of that pesky crab shell and encapsulating the most succulent crabmeat filling in crispy pockets, paired with a Spicy good Curry Coconut sauce.
Let's get into it....
Ingredients
Filling
2 Cups Lump Crab meat
1/2 small onion chopped
1 clove garlic
1 pimento or jalepeno pepper (remove seeds) chopped
2 stalks scallions/chives
2 tsps curry powder
1 tbs olive oil
pinch of salt
1 packet Wonton skins
Sauce
2 tbs Curry powder
2 tbs olive oil
1 tbs chopped cilantro/shadow bennie
2 stalks scallions
1/2 small onion chopped
Habenero pepper and salt to taste
3 cloves garlic chopped
1-1/2 cups coconut milk (can or paket will do, but the fresh milk of a coconut is always preferred
Let's make the filling first so it might cool off to allow you to fill it into your wanton skins.
- Heat olive oil in saucepan then add garlic onions and curry powder and saute for 3 minutes.
- Add pepper, scallion cook for 3 more minutes, add crabmeat and salt to taste, remove from heat and allow to cool.
- Once cooled fill wanton skins with crab mixture and deep fry until golden brown or steam for 5 minutes in a steamer for a even closer echo of our world-renownwed Tobago Crab and Dumplings.
Now for the sauce.. same procedure :
- Heat olive oil in saucepan then add garlic onions and curry powder and saute for 3 minutes.
- Add pepper, scallion cook for 3 more minutes, add coconut milk, and salt to taste.
- Allow sauce to simmer until milk has thickened and is the consistency of a thick eggnog, remove from heat add fresh chopped cilantro for garnish and.....
- EAT!!
MMM YUM!!!!