Recipe courtesy of Jessica Harris
Show: Cooking Live
Save Recipe Print
1 hr 10 min
10 min
1 hr
4 servings



Brown the crabmeat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme. In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat. Add the okra, cover with the water, add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crabmeat, remaining garlic, and chile that has been pricked with a fork. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice, whisk it through thoroughly, and serve hot.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.



Recipe courtesy of Asa Wright Nature Centre


Recipe courtesy of Vegetable Kingdom Inc. DBA Moosewood Restaurant

Callaloo's Volcano

Recipe courtesy of Callaloo

Sauteed Callaloo

Recipe courtesy of Cheryl Smith

Voodoo Empress

Recipe courtesy of Charles Lombardino

Trini Callaloo (Coconut Soup)

Recipe courtesy of Grasslands Entertainment

Crab and Callaloo

Recipe courtesy of Madame Vivian Madacombe

Coconut Crusted Voodoo Shrimp

Recipe courtesy of Barton G

Voodoo Crawfish Enchiladas

Recipe courtesy of Ivan Pugh

Browse Reviews By Keyword

          Latest Stories