Entree: Dominica – Central Culinary Region – Callaloo Crab

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 2 whole blue crabs, cleaned, approx. 1 lb (450 g) usable meat
- 1 lb (450 g) fresh callaloo (dasheen/taro) leaves, washed and chopped (or spinach as substitute)
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 15 g)
- 2 scallions (spring onions), chopped (about 1 oz / 30 g)
- 1 scotch bonnet or habanero pepper, left whole (pierce once) or seeded and minced to taste
- 1/2 cup (120 ml) coconut milk
- 2 cups (480 ml) seafood stock or water
- 1/2 cup (60 g) okra, sliced (optional, traditional)
- 1 tbsp (15 g) tomato paste or 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 tsp (1 g) fresh thyme leaves (or 1/2 tsp dried)
- 1 tbsp (15 ml) lime juice
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Clean the crabs and crack the claws slightly so flavors penetrate while cooking. Set aside.
2. Heat the oil in a large pot over medium heat. Sauté the onion, scallions, and garlic until soft and translucent, about 4–5 minutes.
3. Add the tomato paste (or chopped tomato), thyme, and sliced okra; cook 2–3 minutes to combine flavors.
4. Stir in the chopped callaloo leaves a handful at a time until they begin to wilt, then pour in the coconut milk and seafood stock. Add the whole scotch bonnet (or minced pepper) and bring to a gentle simmer.
5. Carefully add the cleaned crabs to the pot, nestling them into the liquid. Cover and simmer for 12–15 minutes, until the crab is cooked through and the callaloo is tender.
6. Remove the scotch bonnet if left whole. Taste and adjust seasoning with salt, pepper, and lime juice. Break up larger pieces of callaloo with a spoon for a cohesive, stew-like texture.
7. Serve hot with boiled provisions, rice, or dumplings as preferred.