Crab and Callaloo

Total Time:
1 hr 35 min
20 min
1 hr 15 min

2 servings

  • 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.

  • Remove hot pepper. Whisk in the dasheen leaves until well blended. Serve with rice, potatoes or boiled dasheen root.

  • *Cook's Note: Dasheen is a variety of taro; the leaves of the taro root are called callaloo in the Caribbean. If you cannot find dasheen leaves or taro root leaves, substitute spinach.

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.

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