Trinidadian Crab and Callaloo
Juicy, tender crab meat is simmered with callaloo (dasheen) leaves in a creamy and flavorful coconut sauce to make the popular Trinidadian dish, crab and callaloo. The distinctive sauce has coconut milk at its base, with a robust blend of onion, okra, spices, and hot pepper. This dish goes well with rice but may be paired with just about any other Trinidadian side dishes. Some choose to make crab and callaloo very thick, while others prefer to make it as thin as soup- whichever way you like it, this recipe is a great starting point.
- 1 bundle dasheen leaves (approximately 12 leaves), stalks removed and finely chopped
- 7 small pods okra, finely chopped
- 2 tbsp salted butter
- ¼ cup finely chopped onion
- 4 pimentos, finely chopped
- 3 cups water
- 1 small crab or 1 large gundy (crab claw), cleaned and chopped into 1″ pieces
- 1 green hot pepper, whole, optional
- 1 cup coconut milk
- 2 sprigs thyme, finely chopped
- 4 chives, finely chopped
- 1 bouillon cube, optional
- Salt and pepper, to taste
- Combine all ingredients except for the hot pepper and salt in a large saucepan over medium heat. Bring to a simmer and cook for about 15 minutes, stirring occasionally.
- Add the hot pepper and salt to taste.
- Cover the pan and continue to simmer for about 15 minutes, until everything is tender.
- Remove the hot pepper and crab pieces with a slotted spoon and set aside. Transfer the remaining contents to a blender and blend until smooth.
- Return the blended sauce, crab, and hot pepper to the pot.
- Serve hot with rice.
Adapted from Simply Trini Cooking.