Large land crabs caught during rainy season, cleaned and curried with colombo spices, coconut milk, and fresh herbs. A seasonal delicacy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving bowl
Garnishes: lime wedge, thyme sprig
Accompaniments: white rice, provision platter
Instructions
-
1
Clean crabs thoroughly, removing the back shell and gills. Halve them.
-
2
Season crab pieces with colombo powder, garlic, lime juice, and salt.
-
3
Heat oil in a heavy pot. Add onion and cook until softened.
-
4
Add seasoned crabs and stir to coat in the aromatics.
-
5
Pour in coconut milk and water. Add thyme and Scotch bonnet.
-
6
Cover and simmer 30-40 minutes until crabs are cooked through.
-
7
Remove Scotch bonnet. Serve with rice.
Did You Know?
Land crab season in Saint Lucia triggers nighttime crab hunts with flashlights after heavy rain. Entire families venture out to catch the crabs as they emerge from burrows.
Chef's Notes
Equipment Tips
- heavy pot with lid
- tongs
- crab cracker
Garnishing
lime wedge, thyme sprig
Accompaniments
white rice, provision platter
The Story Behind Curried Land Crab
Land crab hunting is one of Saint Lucia's oldest food traditions, dating back to the Kalinago people and continuing through slavery and into modern times. After heavy rains, land crabs emerge from their burrows in massive numbers, and Saint Lucians take to the roads and fields to catch them. Currying the crabs with colombo spices creates a dish that bridges African foraging traditions with Indian spice techniques, producing a uniquely Saint Lucian delicacy available only during the wet season.
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