Entree: Montserrat – Callaloo with Crab (Caribbean dasheen leaf and okra stew simmered with crab, coconut milk, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

- 2 whole blue crabs, approx. 1 lb (454 g) total usable meat, cleaned and halved
- 1 lb (454 g) dasheen leaves (taro leaves), stems removed and chopped (substitute spinach if unavailable)
- 1 cup (150 g) okra, sliced into 1/2-inch pieces
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish or light chicken stock
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 3 scallions, chopped (about 45 g)
- 3 cloves garlic, minced (about 9 g)
- 1 Scotch bonnet pepper, left whole for flavor or seeded and chopped for heat
- 1 tbsp (15 ml) fresh thyme leaves or 1 tbsp (3 g) chopped fresh thyme
- 1 tsp (5 ml) finely chopped fresh parsley
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Juice of 1/2 lime (about 1 tbsp / 15 ml) for finishing

Instructions

1. Rinse and clean the crabs; crack the claws and halve bodies so the pieces cook evenly. If using whole crabs for flavor, you can simmer shells in stock first and strain, reserving the stock.
2. In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and scallions and sauté until softened, about 4 minutes. Add garlic, thyme, and Scotch bonnet and cook 1 more minute until fragrant.
3. Add the crab pieces and pour in the stock and coconut milk. Bring to a gentle simmer, cover, and cook for 8–10 minutes until crab is nearly cooked through and the broth is flavorful.
4. Stir in the chopped dasheen leaves and sliced okra. Return to a simmer, cover, and cook 10–12 minutes longer until leaves are tender and okra has softened, stirring occasionally so leaves break down and thicken the stew.
5. Remove and discard the whole Scotch bonnet if left whole. Season with salt, pepper, and lime juice; taste and adjust seasoning.
6. Stir in chopped parsley and serve hot with boiled green bananas, breadfruit, roasted yams, or rice for a traditional Montserrat meal.