Entree: Dominica – National Cuisine – Crab and Callaloo (Stewed callaloo greens cooked with crab in coconut milk and aromatic seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 3 whole crabs, cleaned, approx. 1.5 lb (680 g) total
- 1 lb (454 g) fresh callaloo leaves or chopped spinach (dasheen/taro leaves when available)
- 14 oz (400 ml) canned coconut milk
- 1 cup (240 ml) water or light fish/chicken stock
- 1 cup (150 g) yellow onion, chopped
- 1 red bell pepper, chopped (approx. 6 oz / 170 g)
- 3 scallions (green onions), sliced
- 2 cloves (6 g) garlic, minced
- 1 small Scotch bonnet or habanero pepper, whole or finely chopped (use whole for milder heat)
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato paste (optional, for color and depth)
- 6 oz (170 g) okra, sliced (optional, traditional in some variants)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lime, juiced, for finishing

Instructions

1. Rinse the cleaned crabs well and set aside. If using whole Scotch bonnet for flavor only, keep it whole to avoid excessive heat; otherwise finely chop and set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium heat. Add the chopped onion, bell pepper, and scallions and sauté until softened, about 4–5 minutes. Add garlic, thyme, and tomato paste (if using) and cook 1–2 minutes until fragrant.
3. Add the callaloo leaves (or spinach) and okra (if using) and stir to wilt slightly. Pour in 14 oz (400 ml) coconut milk and 1 cup (240 ml) water or stock. Bring to a gentle simmer.
4. Gently add the cleaned crabs to the pot, submerging them in the sauce. Cover and simmer on low for 15–20 minutes, turning the crabs once, until the crab meat is cooked through and the flavors meld.
5. Remove the whole Scotch bonnet if used whole. Taste and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Stir in the juice of 1 lime to brighten the dish.
6. Serve hot over steamed white rice, boiled green bananas, or provisions, ensuring each portion receives generous crab pieces and saucy callaloo.