Boil crabs in a large pot with some salt and a little garlic
Remove crab backs and clean crabs
Separate legs, pinchers and ribs to later add to soup
Wash and peel outer skin from dasheen or tannia leaves
Chop the leaves and boil in 3 cups of water add a 1/2 tablespoon of salt
If using spinach wash and chop leaves
Chop onion, chive and garlic
Add oil to a large pot on medium heat
Stir in onion, celery and garlic to heated oil, saute for 3 minutes
Pour in coconut milk and rest of water in the pot
Add dasheen, tannia leaves or spinach leaves
Use a handheld (immersion blender) and pulse leaves mixture in the pot for about 15 seconds)
Add thyme and hot pepper
Add dumplings
Add boiled crabs
Season with the remainder of the salt and black pepper
Cover pot and let simmer for about 45 minutes.
Once cooked it can be served by itself, with white rice or bread