Caribbean Crab Callaloo

    (5)
    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:
    (5)

    Reviews in English (3)

    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

    The dish came out good. The only problem is the lack of flavor. Added salt to taste but it needed something extra. Growing up with this dish I could tell that the habanero and salt wasn't enough. Just have to play with the seasoning. Pour it over rice and its delicious.  -  25 Dec 2013  (Review from Allrecipes US | Canada)

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