Caribbean Callaloo and Crab

Rating: 4.33 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

By SKYLARKER

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

Nutrition Facts

Per Serving:
260 calories; protein 7.9g; carbohydrates 8.8g; fat 23.2g; cholesterol 22mg; sodium 47.4mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

TSHUJN
Rating: 5 stars
12/24/2004
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. Read More
Helpful
(13)

Most helpful critical review

H.Otte
Rating: 2 stars
11/02/2010
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. Read More
Helpful
(2)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
TSHUJN
Rating: 5 stars
12/24/2004
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. Read More
Helpful
(13)
H.Otte
Rating: 2 stars
11/02/2010
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. Read More
Helpful
(2)
jeff
Rating: 4 stars
12/25/2013
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. Read More
Advertisement
missing_mish
Rating: 5 stars
12/15/2018
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. Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 02/26/2021