Juice lime and set aside. Rinse meat under running water. Clean meat with lime and rinse again with water. Pat dry and place in a bowl. Add parsley, salt, ground black pepper, garlic, scallions, thyme and lime juice. Marinate at least 2 hours or overnight. Boil meat first with its own juice. Add water gradually until meat is fully cooked. Once fully cooked, prepare the dumplings.
In a bowl, add flour, water, salt, black pepper, sweet paprika. Mix all ingredients until there are no lumps. (best to mix with your hands). With a spoon or with your hands form 2.5 cm (1") or 5 cm (2") dumplings. Set aside.
If using blue crabs, clean blue crab, remove shell and cut in half in center. Season either with seafood spice or your regular spice. Set aside.
In a large stockpot, at medium heat, add oil, onions and green peppers. Fry for about 2 - 3 minutes. Add spinach, chayote, carrot, tomatoes and parsnip. Fry all veggies for 4 - 5 minutes. Add 8 cups of water and cover to boil. Let veggies cook for about 7 - 8 minutes. Add meat and the remaining ingredients, including dumplings. Cover ajar and let boil until all ingredients including dumplings are fully cooked about 25 - 30 minutes. Add blue crabs if using and cook for another 10 - 15 minutes. Additional garlic powder, salt and pepper to taste. If mixture if too thick add additional water. Remove from heat and serve hot.