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Caribbean Callaloo and Crab

 made it  |  3 reviews   |   photos
SKYLARKER

Recipe by:

"A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it will leave you wanting more. If taro leaves are not available, you may substitute 2 packages of frozen spinach."
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Ingredients

1 h 20 m servings 259 cals
Original recipe yields 8 servings

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Directions

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  1. Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
  2. Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (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 habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, 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.
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Nutrition Facts


Per Serving: 259 calories; 23.2 g fat; 8.8 g carbohydrates; 7.9 g protein; 22 mg cholesterol; 47 mg sodium. Full nutrition

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Reviews

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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.

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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 rath...

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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...

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