Recipe

Crab And Callaloo Recipe

	Ilovesandiego / All my dishes 3 years, 4 months ago This recipe is a Caribbean favorite of mine. Whether served over rice or as a soup this is a dish that your family is sure to love. I know mine does! Prep:60m Cook:80m Servings:8	Ilovesandie
	crab callaloo

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Ingredients

4 blue chopped/cleaned crabs

12 pods chopped (finely) okra

18 taro leaves (can substitute with frozen spinach)

1 large chopped onion

1 habanero pepper

6 cloves crushed garlic

4 sprigs thyme

1/2 cup cubed/peeled pumpkin

4 green chopped onions

4 ounces salted pig's tail (optional)

1 cup water

3 cups coconut milk

salt (amount depends on your taste)

Directions

First, clean the taro leaves by removing the skin from the stalks, and by removing the tip from the center rib. Next, cut and rinse the taro leaves into very small pieces. Then place the taro leaves, onion, okra, garlic, thyme, water, salted pig's tail, pumpkin, habanero pepper (the entire pepper), and coconut milk into a large-sized pot. Next, cover the mixture and simmer over low heat for approximately 30 minutes. Next add the blue crab to the mixture. Make sure that you do not puncture the habanero pepper. Then cover once again and continue to let simmer for approximately 30 more minutes. Finally, remove the habanero from the mixture, and add salt (amount will depend on your taste). The soup should then be pureed until smooth using an immersion blender. This dish can then be served as a soup or over rice. Enjoy!

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