Crab and dumpling is one of Tobago’s most iconic dishes, deeply rooted in the island’s coastal heritage. Traditionally made with blue land crabs caught along Tobago’s shores, the dish features tender crab simmered in a rich curry or coconut sauce, served with hearty boiled dumplings made from flour, cassava, or cornmeal.

This flavorful meal originated in Tobago’s fishing villages, where locals made the most of readily available ingredients from the sea and land. Over time, it became a symbol of Tobagonian hospitality and cultural pride, especially popular during events like the Tobago Crab and Goat Race Festival and the Blue Food Festival in Bloody Bay.

Today, crab and dumpling remains a must-try dish for both locals and visitors seeking an authentic taste of Tobago.