Now this has to be one of the most deliciously cute dishes I have ever made! It is so light and full of flavor! I mean who doesn’t like shrimp and crab? And together they are quite a treat! I thought about this recipe initially with crab meat alone and then since I love shrimp so much I decided to make this into a little seafood medley! I believe I had a dream or saw a picture of some sort of salad with a white dressing but up to now I do not know what the dish was and since then, I have been thinking about making this salad! It is funny how sometimes you see one thing and then it prompts you to think about something else and then you end up down another road! Seafood is great but you also have to be really careful when preparing it and keep cleanliness and storage temperature to the forefront of your mind! This can also be prepared beforehand and stored in the refrigerator if you are having guests over the next day or simply having a dinner date at home with the wifey or hubby! This is a great starter to any meal or it can be a meal in itself in a sandwich or with some lettuce! Your options are limit less and your taste buds will thank you! This baguette did not last too long after the picture was taken! Yum! Enjoy!
Crab and Shrimp salad
Preparation time: 15 minutes
Cook time: 10 minutes
Yields: 6-8 servings
1/2 lb. lump crab meat
1/2 lb. medium sized shrimp, peeled and deveined
3 tbsp extra virgen olive oil
1 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
4 cloves garlic, finely chopped
1/2 cup onion, finely chopped
1 pimento, finely chopped
1 tbsp green onions/ chives, finely chopped, plus for garnish
3/4 cup mayonnaise
1 tsp yellow mustard
2 tsp lime juice
Preheat the oven to 400°F. Combine washed shrimp in a bowl with extra-virgen olive oil, 1/2 tsp salt, white pepper, black pepper, onion powder, garlic powder, paprika and mix. Place seasoned shrimp on a tray and bake for 10 minutes or until the shrimp turns in color. Meanwhile, mix the lump crab meat with the remaining 1/2 tsp salt, mayonnaise, mustard, lime juice, chives, pimento, onion and chopped garlic. When shrimp is finished cooking, add to the crab mixture. Serve with crackers or on toasted baguette slices. Garnish with chopped chives.
Note: Store any excess in the refrigerator.
There are many variations and ways of cooking this dish in Trinidad and mostly Tobago where it is said this delicious meal originated and for which it is well known. For many persons who visit the beautiful Isle of Tobago, flock to the popular Store bay beach to enjoy this lunch dish, licking their fingers when they are finished! Over the past few years, a more convenient variation of the original meal became a more popular “fete food” for the Carnival season with the vendors using crab meat instead of the actual blue crab. Either way, this dish is a hot seller! For a few weeks I have thought about this meal and how long I haven’t actually had it. I wanted to try something very different in terms of the dumpling as well as including some type of vegetable in it. I came up with a pumpkin dumpling which tasted sweet and succulent! I also decided that I wanted the sauce to be absorbed into the dumplings as its is being cooked. Traditionally in Tobago, it is made with the dumplings being boiled in plain water and the crab being cooked separately. I really think the recipe offers a lot more flavor with it all being cooked together. I encourage you to try it and let this lovely meal be the hearty comfort to your day! Bon Appétit!
One Pot Curried Crab and Pumpkin Dumpling
Preparation time: 40-50 minutes
Cook time: 15 minutes
Yields 5-6 servings
1 1/2 cups all purpose flour and 1/8 cup dusting
1 1/2 cups grated pumpkin
1/2 tbsp garlic powder or granules
1/2 tbsp onion powder or granules
1/2 tbsp black pepper
1/2 tbsp salt
4 tbsps cubed margarine (cold)
1 1/2 tbsps brown sugar
1/4 -1/2 cup of water
5 blue crabs cleaned and washed in white vinegar and hot water or 4 tins crab meat
1/2 tbsp salt
1/2 tbsp black pepper
1 cup green seasoning
1 tbsp curried powder
1 tbsp turmeric or saffron powder
2 1/2 cups water plus 3 tbsps water
1 cup evaporated milk
1 tin coconut milk
2 tbsps vegetable oil
Mix all the ingredients for the dumpling together with the exception of the liquid. Incorporate the margarine cubes properly so that it resembles bread crumbs. When thoroughly mixed, gradually add the water until the dough looks moist and soft but not too sticky. Add some of remaining flour to dust the dough so that it does not stick. Let dough rest.
In a pot add oil and put on medium heat. Mix both the curry powder and saffron powder with the 3 tbsp of water. When the oil is hot, carefully add the curry mixture to it and it will bubble vigorously once the oil is at the right temperature. Keep stirring and when it dries down and starts sticking to the pot, add the seasoned crab and keep stirring until it is coated with the curry mixture and allow to fry for 2-4 minutes. When finished frying, add the coconut milk , evaporated milk, and water to the pot. Turn up the heat to high and let boil for 5 minutes. After it has boiled, remove the crab from the pot and add the dumplings to cook in the coconut milk sauce. If using crab meat, simply add the dumplings in and leave in the crab meat. After 5 minutes of cooking the dumplings, carefully stir and add back the crab. Be careful as the dumplings can break up. Cook for about 2 minutes again allowing the dish to have enough sauce. Be careful not to boil down too much as the dumplings absorb the sauce. Serve hot and enjoy!