Entree: Dominica – Southern Culinary Region – Callaloo Crab (Stewed callaloo greens with coconut-infused crab in a seasoned broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 whole blue crabs, cleaned, split, approx. 1 lb (450 g) usable crab meat
- 14 fl oz (400 ml) coconut milk
- 1 lb (450 g) callaloo (dasheen/taro or amaranth) leaves, washed and chopped
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (approx. 150 g)
- 4 scallions, chopped (approx. 40 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 medium tomato, diced (approx. 120 g)
- 1 Scotch bonnet or habanero pepper, whole (optional, for heat)
- 2 sprigs fresh thyme
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) fresh lime juice
- 1 small potato, peeled and diced (optional, for slight thickening) (approx. 150 g)

Instructions

1. Heat the oil in a large heavy pot over medium heat; sauté onion, scallions, and garlic until softened, about 3–4 minutes. Add tomato, thyme, potato (if using), and whole Scotch bonnet; cook 2 minutes. Stir in coconut milk and 1 cup (240 ml) water, bring to a gentle simmer, then add the crab pieces and simmer covered 8–10 minutes until crab is opaque and cooked through.
2. Add chopped callaloo leaves in batches, stirring until wilted, then simmer uncovered 6–8 minutes until leaves are tender and flavors meld. Season with salt, pepper, and lime juice; remove thyme sprigs and whole Scotch bonnet before serving if desired. Serve hot with bread, boiled provisions, or dumplings.