By Rosemary Parkinson, Contributor 
Curried crab.
1. Crabs are best eaten in the months that do not contain the letter 'r' because, it is claimed, they eat the flowers from coffee plants rendering them slightly poisonous. It is also advised not to catch female crabs with eggs. (The eggs of course mean crabs for the future). However, the eggs found in the cavity under the back are in fact edible and are considered a delicacy.
2.The Black or Blue Crab and the White or Yellow Crab are the edible ones.
3. Crabs are easily caught after the rains or during full moon. Crab hunting can be fun as a family outing. Night time is always the best time to catch crab although they can be found during early mornings.
4. Some people like to purge their crabs by placing in a cage and feeding with corn and bread. This is not necessary if crabs are purchased in rural areas.
5. Once caught, the crab is best rendered immobile by tying its legs and pinchers together with string, mangrove twine or coconut leaf. Hold the crab firmly by its back legs. Wrap its claws and legs together working from the inside leg outwards. When six or eight crabs are firmly secured, tie them together leaving a loop at the top for easy transportation - this works like a carrier.
6.If possible it is best to kill the crab by removing its back while it is still alive.
7. If the above is not convenient, scald the crab in hot water, then remove the back.
8. Remove the back of the crab and the piece underneath the body. The back of the crab can be scrubbed and boiled to make crab backs.
9. With a toothbrush or small scrubbing brush, clean the entire crab carefully.
10. Wash crab in clean water.
11. Place crab in a bowl and cover with lime and water for one hour.
12. Season crab with lime and condiments as you would fish or shellfish.
13. Once cooked - serve immediately. Leftovers should be frozen or placed in refrigerator for use the following day.
14. Crab can be curried with coconut milk, stewed with garlic, made into a delicious soup with callaloo, picked and made into crab backs. In fact both sea and land crab can be used in the same way as any other shellfish.
15. A great family treat - place newspapers on dining table. Pot of crab in the centre. Bibs for everyone. Nut or lobster crackers, heavy spoons if those are not available. Plates for each person with a bowl for shells. Serve crab, suck, crack and enjoy. When finished empty all shells onto newspaper, roll, lift and place in garbage.
16. When getting rid of the residue of crab cleaning or of shells after eating, make sure to wrap it all in a thick pile of newspapers and then wrap in two plastic garbage bags before placing outside for collection.
Crab Backs from Culinaria:
The Caribbean
6 crab back shells - cleaned and scrubbed
1/2 lb. crabmeat taken from fresh crab - canned crab can be
substituted
1/4 cup butter
1 tbsp. soy sauce
1 clove fresh garlic, chopped finely
1/4 tsp. celery powder
1 onion, finely chopped
2 sprigs fresh thyme, finely chopped
Small bunch of parsley, finely chopped
2 sprigs chive/escallion, finely chopped
1 tbsp. lime juice or vinegar
2 tbsps. tomato paste or 1/4 cup tomato sauce
1 hot red pepper, deseeded and chopped finely
3 tbsps. breadcrumbs
Salt to taste
METHOD
1. Heat butter, add soy sauce, garlic, celery, onion, parsley, chives and thyme. Stir and let steam for a few seconds.
2. Add lime juice or vinegar. Let steam for 5 minutes with enough water to cover ingredients.
3. Add crabmeat and stir. Add tomato paste, pepper, breadcrumbs and salt to taste.
4. Reduce heat and let steam for another 2 minutes.
5. Place mixture into crab backs, sprinkle with breadcrumbs and brown under grill for a few seconds.
6. Serve with a sprig of parsley and a small crab claw that can be used as a spoon.
Curried crab and dumplings
This recipe can also be used for garlic crab by removing curry, kuchela, coconut milk and using 12 cloves of crushed garlic. Coconut milk can be added for garlic Crab in coconut milk.
2 doz. crabs, cleaned and seasoned with powdered seasoning of choice
2 tbsps. vegetable or olive oil
1 tbsp. cumin seed or powder (optional)
6 cloves garlic chopped
4 tbsps. Madras or Massala Curry
1 tablespoon Kuchela (optional)
1 capful of rum
Juice of six limes
1/4 cup chopped celery
(optional)
1/4 cup chopped cilantro (optional) 6 sprigs chives/escallion - finely chopped
1 sprig thyme - finely chopped
4 onions, finely chopped
4 tomatoes, finely chopped
1/2 hot pepper, deseeded & finely chopped (optional)
3 packages or 2 cans coconut milk.
Salt to taste
METHOD
1. In a large deep pot, preferably an iron pot, place the oil.
2. When hot add the cumin and half the garlic. Allow to brown on a low heat.
3. Add half of the curry powder and allow to brown - not burn.
4. Add four cups of water. Let simmer for a few minutes, adding the rest of the seasonings and the curry. Allow to simmer for five minutes.
5. Taste for strength of curry. If more is desired add curry to taste. Sometimes a tablespoon of curry paste brings up the flavour.
6. Add coconut milk. Add crab and about four cups of water and cover. Boil down on a low heat adding water as necessary. The curry should be spicy and thick.
7. Cook for approximately one hour before serving.
DUMPLINGS from Tobago
From Culinaria: The Caribbean
4 cups flour
1 tsp. Salt
6 tbsps. baking powder
4 tbsps. butter
1 cup milk
METHOD
Sift the flour, salt and baking powder into a large bowl. Add butter and work the mixture with a fork until crumbly. Add the milk gradually mixing until a soft dough forms. Knead the dough on a flour board for about a minute. Flour can be added to the board to prevent sticking. Roll out dough to a thickness of about 1/4 inch. Cut into pieces of about 3" in diameter. Cook in a pot of salted water for 10 to 15 minutes. Drain and serve with crab.
Serves 4 to 6.
Callaloo Crab
1 bunch of callaloo bush, cleaned and chopped up
(if dasheen leaves are normally used, peel the stalk and roll the leaves)
12 okra - sliced in small pieces.
2 bunches escallion
4 medium onions, chopped
3 cloves garlic, finely chopped
1 sprig thyme, finely chopped
sprig of parsley, finely chopped
1 whole hot pepper
1 tin coconut milk
6 crabs, cleaned, limed and
seasoned
2 rasher bacon or one salted pig's tail - salt fish can be substituted
Salt & pepper to taste
Dash of rum
Dash of Angostura Bitters
(optional)
1 tbsp. butter
METHOD
1. Place callaloo at the bottom of deep soup pot. Add okra. Add escallion, onions, garlic, thyme, parsley and crab. Add pig's tail, bacon or salt fish.
2. Add coconut milk and water half way up the ingredients. Add rum and/or Angostura Bitters. Place pepper unbroken carefully on the top of ingredients.
3. Cover and simmer until ingredients are soft. Remove pepper. Remove crab and pig's tail - set aside.
4. Swizzle callaloo and okra with a swizzle stick or egg beater. Some people prefer to blend. Replace into pot and add crab and pig tail.
5. Add butter and salt to taste. Simmer.
Serve in large bowls as a soup. Break pepper and those who enjoy spicy can dab it onto soup.
- Rosemary Parkinson is author of Culinaria:
