Best Caribbean Callaloo And Crab Recipes

Crab and Callaloo image

Provided by Felix (Simply Trini Cooking)

Number Of Ingredients 13

1 bundle dasheen leaves (approximately 12 leaves)
7 small ochros
2 tbsp. salted butter
¼ cup chopped onion
4 pimentos (chopped)
3 cups water
1 small crab (cleaned or 1 large gundy (crab claw) or pigtail, chopped in 1- inch pieces (optional))
1 green hot pepper (optional)
1 cup coconut milk
2 sprigs thyme
4 chives
1 bouillon cube (optional)
Salt and pepper to taste

Steps:

Soak and cut up the meat. Scald and clean the crabs. Strip the stalks from the dasheen leaves.
Wash leaves, ochros and seasoning; chop finely. Simmer all the ingredients, except hot pepper and salt, together in the water and coconut milk.
Stir occasionally. Cook for about 15 minutes and add hot pepper and salt for flavoring.
Cover saucepan and allow to cook for another 15 minutes over medium heat until everything is soft. Remove hot pepper and crab and swizzle with a swizzle stick or puree in blender.
Serve with rice.

Tobago Crab and Callaloo image

Provided by Renz @ HomeMadeZagat

Categories Entree

Time 50m

Number Of Ingredients 12

1 bunch (10 - 15 leaves) Calalloo bush
1 pack ochro/okra (see notes)
2 cups coconut milk (Make your own)
4 pimento peppers (cut up)
1/2 teaspoon brown sugar
3 cloves garlic (crushed)
3 whole cloves (crushed)
1/3 cup cubed pumpkin
1 tablespoon green seasoning (Make your own)
Salt and black pepper to taste
2 hot peppers
2 - 3 crabs

Steps:

Place all ingredients in a saucepan.
Bring to a boil.
Lower flame to medium and cook until coconut milk is down to half amount initially added
Remove crab and hot peppers from pot
Whisk until well blended.
Return to dish

Crab and Callaloo image

Provided by Food Network

Categories appetizer

Time 1h35m

Yield 2 servings

Number Of Ingredients 10

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

Steps:

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.

Callaloo (Real Trini Style)...caribbean image

Provided by kimfa.eveningtea

Categories Vegetable

Time 50m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 13

1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
15 okra (soft tips, cut into 1 inch pieces )
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
1 bunch celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
1 teaspoon sugar
2 teaspoons salt

Steps:

Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
Taste and season with salt & pepper if necessary.
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
Using a hand blender, blend the callaloo until all the ingredients are pureed.
Store in a clean pot with pork tails and reheat before serving.
Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.