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Crab Callaloo
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- #13259
For a taste of the Caribbean, Crab Callaloo features crab meat mingled with callaloo leaves and spices, all simmered gently in a light chicken stock and finished with creamy coconut milk.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound callaloo leaves (substitutes: spinach, Chinese Spinach, or Swiss Chard)
6 cups chicken stock
1 onion, finely chopped
1 clove garlic, chopped
3 scallions, chopped, using green and white parts
1/4 teaspoon thyme
4 ounces lean salt pork cut into 1/2-inch cubes
1/2 pound fresh, canned, or frozen crab meat
1/2 cup coconut milk
1/2 pound young okra
OR
10 ounces package frozen okra, sliced
salt and pepper, to taste
Pickapeppa hot pepper sauce, Tabasco, or any other similar sauce, to taste
directions
Wash the greens and coarsely chop. Put the greens into a large heavy saucepan with the chicken stock, onion, garlic, scallions, thyme, and salt pork. Cover and cook at a gentle simmer until the pork is tender.
Add the crab meat, coconut milk, and okras and cook until the okra is done, about 10 minutes. Season to taste with salt, pepper and hot pepper sauce.
added by
caribbeanfood
nutrition data
Nutritional data has not been calculated yet.
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