Entree: Saint Vincent and the Grenadines – Callaloo Crab

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 whole crabs, cleaned and halved, approx. 1 lb (450 g) usable meat
- 1 lb (450 g) fresh callaloo (amaranth or young taro leaves), washed and chopped
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 stalk celery, diced (about 1.5 oz / 45 g)
- 1 small Scotch bonnet pepper, whole (leave intact for milder heat) or minced for more heat
- 1 sprig fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or fish/chicken stock
- 1/2 cup (80 g) okra, sliced (optional, adds body)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) granulated bouillon or 1 chicken bouillon cube, crushed (optional, traditional)
- 2 tbsp (30 ml) lime juice or to taste
- 2 scallions (green onions), sliced for garnish

Instructions

1. Rinse the cleaned crabs and pat dry. Lightly season with salt and pepper.
2. Heat the coconut oil in a large heavy pot or Dutch oven over medium heat. Add the onion, garlic, and celery and sauté until softened and fragrant, about 3–4 minutes.
3. Add the Scotch bonnet (whole if you want background heat), thyme, and chopped tomato. Cook until the tomato breaks down, about 3 minutes.
4. Stir in the okra (if using) and the chopped callaloo leaves. Cook, stirring, until the leaves wilt, about 4–5 minutes.
5. Pour in the coconut milk and water or stock, then add the bouillon if using. Bring the mixture to a gentle simmer.
6. Nestle the crab pieces into the simmering callaloo mixture. Cover and simmer on low heat until the crab is cooked through and flavors meld, about 12–15 minutes (crab shells turn bright and meat is opaque).
7. Remove the whole Scotch bonnet if left whole. Taste and adjust seasoning with salt, pepper, and lime juice.
8. Garnish with sliced scallions and extra thyme sprigs. Serve hot with steamed white rice, ground provisions (yams, cassava), or breadfruit.