Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Crab and Callaloo (Hearty West Indian one-pot stew of fresh crab cooked with callaloo greens and coconut milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 2 whole crabs, cleaned and halved, approx. 1 lb (454 g) each
- 1 lb (454 g) callaloo (amaranth or taro leaves), chopped
- 8 oz (225 g) okra, trimmed and sliced
- 1 can (13.5 oz) (400 ml) coconut milk
- 2 cups (480 ml) fish or light chicken stock
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced (about 12 g)
- 4 scallions, sliced (approx. 2 oz / 60 g)
- 1 Scotch bonnet pepper, left whole for flavor or seeded and minced for heat
- 2 sprigs fresh thyme
- 1 bay leaf (approx. 1 g)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 ml) ground allspice
- 1 tsp (5 ml) black pepper
- Salt, to taste

Instructions

1. Rinse the crab pieces under cold water and pat dry. Season lightly with salt and black pepper.
2. In a large heavy pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, 4–5 minutes. Add the garlic and scallions and cook 1 minute more.
3. Stir in the okra and callaloo; cook, stirring, until the greens begin to wilt, 3–4 minutes.
4. Add the coconut milk and stock, then return the pot to a gentle simmer. Add the Scotch bonnet (whole if using), thyme sprigs, bay leaf, and ground allspice. Simmer uncovered for 8–10 minutes to meld flavors.
5. Gently nestle the crab halves into the simmering liquid, spooning liquid over them. Cover and simmer until crab is cooked through and meat is opaque, about 8–10 minutes (crab shell will turn bright).
6. Remove the Scotch bonnet and thyme sprigs. Stir in the lime juice and adjust seasoning with salt and additional black pepper as needed.
7. Serve hot with boiled dumplings, white rice, or crusty bread to soak up the sauce.