Caribbean Callaloo And Crab Recipe

Name: Caribbean Callaloo And Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 taro leaves; 12 pods okra, finely chopped; 1 large onion, chopped; 4 sprigs fresh thyme; 6 cloves garlic, crushed; 4 ounces salted pig's tail (optional); 1/2 cup peeled, cubed pumpkin; 1 cup water; 1 habanero pepper; 3 cups coconut milk; 4 blue crabs, cleaned and chopped; salt to taste; 4 green onions, chopped

Servings: persons

18 taro leaves
12 pods okra, finely chopped
1 large onion, chopped
4 sprigs fresh thyme
6 cloves garlic, crushed
4 ounces salted pig's tail (optional)
1/2 cup peeled, cubed pumpkin
1 cup water
1 habanero pepper
3 cups coconut milk
4 blue crabs, cleaned and chopped
salt to taste
4 green onions, chopped

1
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.
2
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.
3
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.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 18 taro leaves, 12 pods okra, finely chopped, 1 large onion, chopped, 4 sprigs fresh thyme, and more.

Yes, Caribbean Callaloo And Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Callaloo And Crab

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