Entree: Anguilla – Central Culinary Region – Callaloo with Crab (A hearty Caribbean green-leaf stew made with callaloo leaves, okra, coconut milk, and fresh crab)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 oz (57 g) salt pork, diced
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 12 g
- 1 scotch bonnet pepper, whole and pierced (optional), approx. 20 g
- 3 sprigs fresh thyme, (approx. 3 g)
- 3 stalks green onions, chopped, approx. 60 g
- 1 medium tomato, chopped, approx. 5 oz (150 g)
- 8 oz (225 g) okra, sliced
- 3 whole blue crabs, cooked and cleaned, approx. 1 lb (454 g) usable crab meat (or 1 lb (454 g) fresh crab meat)
- 1 lb (450 g) callaloo leaves or substitute young spinach/amaranth, chopped
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) lime juice
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Clean and prepare the crab: if using whole, steam or boil briefly until cooked, cool, and pick meat from shells; reserve shells if making stock. Set crab meat aside.
2. Rinse callaloo leaves well, remove tough stems, and roughly chop. Blanch in boiling water 1–2 minutes, drain, and set aside.
3. Heat oil in a heavy pot over medium heat. Add diced salt pork and fry until it renders fat and becomes slightly crisp, 3–4 minutes.
4. Add chopped onion and sauté until translucent, about 4–5 minutes. Stir in minced garlic, pierced scotch bonnet, and thyme; cook 1 minute until fragrant.
5. Add chopped tomato and sliced okra; cook 4–5 minutes until the tomato softens and okra begins to thicken the pot.
6. Pour in coconut milk and water or stock, scraping any browned bits. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.
7. Fold in blanched callaloo and green onions. Add reserved crab meat, stir gently to combine, and simmer uncovered 8–10 minutes until callaloo is tender and stew is cohesive. If using crab shells for extra flavor, simmer shells in the liquid first 10 minutes then remove shells before adding crab meat.
8. Finish with lime juice, and season with salt and black pepper to taste. Remove scotch bonnet before serving if left whole.
9. Serve hot with steamed rice, bread, or funchi. Garnish with extra green onion if desired.