Entree: Dominica – Central Culinary Region – Crab and Callaloo (A Dominican creole stew of crab cooked with callaloo greens in a seasoned coconut-tinged broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 lb (900 g) cleaned crab pieces (blue crab halves or claws), about 2 lb usable weight
- 1 lb (450 g) fresh callaloo or spinach, washed and chopped
- 2 tbsp (30 ml) vegetable oil
- 1 large (about 10 oz / 280 g) onion, finely chopped
- 3 stalks (about 45 g) scallions, sliced thinly (white and green parts separated)
- 4 cloves (about 16 g) garlic, minced
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) fish stock or water
- 1 medium (about 6 oz / 170 g) tomato, diced
- 1 small (about 10 g) Scotch bonnet or habanero pepper, left whole for flavor or seeded and chopped for heat
- 2 tsp (2 g) dried thyme or 2–3 fresh sprigs
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) ground pimento (allspice) or a pinch of grated nutmeg
- Optional: 1 tbsp (15 ml) butter for gloss and flavor

Instructions

1. Rinse the crab pieces and pat dry. Season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper.
2. Heat the vegetable oil in a wide heavy pot over medium heat. Add the chopped onion and the white parts of scallions and cook until translucent, about 4–5 minutes. Add the garlic and cook 30–60 seconds until fragrant.
3. Stir in the diced tomato, thyme, ground pimento, and the whole Scotch bonnet (if using whole for flavor). Cook 2–3 minutes to soften the tomato.
4. Add the crab pieces to the pot and pour in the fish stock (or water) and coconut milk. Bring to a gentle simmer, cover, and cook 8–10 minutes until the crab turns bright and is nearly cooked through.
5. Add the chopped callaloo (or spinach), remaining salt and pepper, and simmer uncovered for another 6–8 minutes until the greens are tender and flavors meld. If the stew is too thick, add up to 1/4 cup (60 ml) more water or stock.
6. Remove the Scotch bonnet if left whole. Stir in the lime juice, the green parts of the scallions, and optional butter. Taste and adjust seasoning. Serve hot with boiled provisions, rice, or bread.