Since arriving in the Uk we have always made crab and dumplings (a Tobago speciality) with brown crabs. But now we have discovered velvet swimmer crabs we will be using these all the time. They are inexpensive and eco friendly (apparently they breed rapidly and the ocean is full of them). But for us the big thing is how sweet they are and how easy to get the flesh out by biting through the legs and claws.
8 live crabs made enough curry for 4 people and at £5 for 8 that’s an economical meal. But curry crab is so much more than that. Curry crab and dumplings is one of the worlds great dishes. It will rarely be served in restaurants as eating it is so messy but half the fun.
In the USA lobster country Massachusetts and North the restaurants are prepared the staff give you huge bibs and bowls of water to wash your fingers, but the UK just isn’t there at all.
Its important to use uncooked crabs. We get all our shellfish from The Berwick Shellfish company LINK TO WEBSITE
As you can see in the phot these crabs make a lovely curry which goes so well with the bland wholesomeness of simple dumplings made with plain four salt sugar and water. the recipe is here LINK TO RECIPE