Caribbean Crab Callaloo

    (6)
    1 hour 20 min

    A mouthwatering puree of taro leaves and crab served over rice or as a soup. If taro leaves are not available, you may substitute approximately 400g of Chinese spinach or regular spinach.


    6 people made this

    Ingredients
    Serves: 8 

    • 18 taro leaves
    • 12 pods okra, finely chopped
    • 1 large onion, chopped
    • 4 sprigs fresh thyme
    • 6 cloves garlic, crushed
    • 110g salted pig's tail
    • 1/2 cup peeled, cubed pumpkin
    • 250ml water
    • 1 Scotch bonnet chilli
    • 750ml coconut milk
    • 4 blue crabs, cleaned and chopped
    • salt to taste
    • 4 spring onions, chopped

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Clean the taro leaves by removing the skin from the stalks, and removing the tip from the centre rib. Rinse, and cut into bite size pieces.
    2. Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, chilli (left whole) and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
    3. Add the crab to the pot. Be careful not to puncture the chilli. Cover and continue to simmer for 30 minutes. Remove the chilli, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.

    Caribbean ingredients

    Look for the harder to find ingredients at Caribbean shops and markets. Taro leaves can be substituted with similar leaves known as simply callaloo, bhaaji or dasheen.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (4)

    by
    13

    This is nothing but pure carribean flavour, mouth watering and overall healty. Taste is delighting and very good. Try this for kids who don't like spinach.  -  23 Dec 2004  (Review from Allrecipes US | Canada)

    by
    2

    I've never tried any authentic version of this, but I wasn't impressed. The habanero didn't offer sufficient flavor. The okra goo accentuated the sliminess of the spinach. I thought it was rather bland an forgettable.  -  01 Nov 2010  (Review from Allrecipes US | Canada)

    by
    0

    I made this with a LOT of substituted ingredients because I could not get all that the recipe called for where I live, here in the US. I used fresh spinach, dried thyme, canned crab, and frozen okra. We do not eat pork so I omitted the bacon and pig's tail. It was still delicious! I can only imagine what it would have been like with the authentic ingredients. I will happily make this again. I loved eating callaloo when I was in Trinidad and Tobago and am thrilled to be able to make it at home. Thank you for sharing the recipe.  -  14 Dec 2018  (Review from Allrecipes US | Canada)