Crab and Callaloo
- 1 bunch dasheen leaves* or spinach
- 2 tablespoons vegetable oil, optional
- 2 medium crabs, meat only
- 12 okra, sliced
- 1 pig's tail
- 1 bunch green onions, chopped
- 2 medium onions, chopped
- 2 sprigs fresh thyme, leaves chopped
- 1 clove garlic, chopped
- 1 Scotch bonnet pepper, whole
Strip the stalks from the dasheen leaves and wash and dry the leaves. Cut leaves into fine pieces. Set aside.
Heat oil, if using, in a large pot over medium-high heat, and then add crab meat, okra, pig's tail, green onions, onions, thyme, and garlic. Saute for 3 to 4 minutes. Place whole hot pepper in pot, then add 2 cups of boiling water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until all ingredients are tender.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Madame Vivian Madacombe