Entree: Trinidad and Tobago – Southern Culinary Region – Callaloo Crab and Dumplings (A hearty Trinidadian stew of callaloo greens simmered with coconut milk and crab, served with boiled flour dumplings)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh thyme, chopped
- 1 scotch bonnet pepper, seeded and finely chopped (optional)
- 1 red bell pepper, seeded and chopped
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) fish or chicken stock
- 8 oz (225 g) callaloo leaves (amaranth or taro leaves), cleaned and chopped
- 2 whole blue crabs, cleaned, approx. 1.5 lb (680 g) total
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (1.5 g) ground allspice (pimento)
- 2 tbsp (30 ml) culantro (chadon beni) or cilantro, chopped
- 1 tsp (5 g) salt, plus more to taste
- For dumplings:
- 2 cups (240 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 3/4 cup (180 ml) water, plus more as needed
- 1 tbsp (15 ml) unsalted butter, melted (optional)

Instructions

1. Prepare dumpling dough: In a bowl, whisk together flour, baking powder, and salt. Stir in water and melted butter until a soft dough forms. Knead briefly until smooth, cover and rest while you prepare the stew.
2. Heat oil in a heavy pot over medium heat. Sauté onion, garlic, thyme, scotch bonnet, and red bell pepper until soft and fragrant, about 4–5 minutes.
3. Add coconut milk and stock, bring to a gentle simmer. Season with black pepper, allspice, and 1 tsp salt. Taste and adjust seasoning.
4. Stir in chopped callaloo leaves and culantro. Cover and simmer gently 8–10 minutes until the greens begin to soften and the flavors meld.
5. Add the cleaned whole crabs to the pot, nestling them into the liquid. Cover and simmer 10–12 minutes, turning once, until crab is cooked through and the stew is aromatic. Reduce heat to low to keep warm.
6. Meanwhile shape dumplings: divide rested dough into 8–10 equal pieces and roll each into a 4–5 inch (10–12 cm) rope, then cut into 2–3 inch (5–7 cm) pieces. Flatten slightly.
7. Bring a separate pot of salted water to a boil. Drop dumplings into boiling water and cook until they float and are cooked through, about 6–8 minutes. Remove with a slotted spoon and drain.
8. To serve, place boiled dumplings in bowls and ladle generous portions of callaloo and crab over them. Serve hot, garnish with extra culantro if desired.