Entree: Anguilla – Callaloo with Crab (Leafy Caribbean stew of callaloo greens simmered with crab in a richly seasoned coconut broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) salted pork or salt beef, diced (or 4 oz / 115 g smoked bacon)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 stalks scallion, chopped
- 1 scotch bonnet or habanero pepper, whole (leave stem in for mild heat) or minced for more heat
- 1 tsp (5 ml) dried thyme or 4 fresh thyme sprigs
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 1 lb (450 g) callaloo leaves or young taro leaves or substitute with collard greens, chopped
- 1 lb (450 g) cooked crab meat, picked (or 2 cooked whole blue crabs, cracked and picked, approx. 1 lb / 450 g total)
- 1 cup (150 g) okra, sliced (optional but traditional)
- 1 medium tomato, chopped
- 1 tbsp (15 ml) fresh lime juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the diced salted pork or bacon and cook until the fat renders and pieces are golden, about 4–5 minutes.
2. Add the chopped onion, scallion, and minced garlic and sauté until soft and translucent, about 3–4 minutes. If using minced scotch bonnet, add now and stir carefully.
3. Stir in the thyme, chopped tomato, and sliced okra (if using). Cook 2–3 minutes until the tomato softens.
4. Pour in the coconut milk and water or fish stock and bring to a gentle simmer. Taste and season with a little salt (if using salted pork, go light) and black pepper.
5. Add the chopped callaloo leaves in batches, stirring until they wilt into the broth. Reduce heat to low, cover, and simmer for 10–12 minutes until the greens are very tender and flavors have melded.
6. Gently fold in the picked crab meat and warm through for 3–4 minutes; avoid vigorous stirring to keep crab lumps intact.
7. Finish with fresh lime juice and adjust seasoning. Remove whole scotch bonnet if used whole for mild heat.
8. Serve hot garnished with chopped parsley or cilantro alongside rice, provisions, or flatbread.