Wash and clean the crab, then scald with hot water. Place in a large bowl and add green seasoning, 2 tablespoon curry, and half of the chopped pimento, chadon beni, garlic, pepper sauce mixture, and some of the lime pepper sauce. Cover and marinate overnight for about 3 hours.
Mix up the crab and crack the gundy (claws). Mix saffron, geera, masala, 2 tablespoon of curry and the other half of the seasoning mixture in ⅓ cup water. Heat the oil over medium heat and add the garlic and onion.
Add the curry; let it fry until it gets sticky. Add the crab. Allow to cook for about two minutes. Add the tomato and coconut milk to the crab.
Continue to cook for about a minute. Then add 3 cups of water. (Note: If you're using the regular coconut milk then add 1 cup of water). Allow to cook until the crab turns red.
Serve hot with cassava dumplings.