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Callaloo and Crab

A classic Trinidadian breakfast featuring tender leafy greens and fresh crab meat cooked with coconut milk, aromatic spices, and herbs for a richly flavored, silky dish.

40 minMediumServes 4280 cal/serving

TrinidadianBreakfastStovetopStandard

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Ingredients

  • 6 cups callaloo leaves (or spinach), roughly chopped
  • 1 lb fresh crab meat
  • 1.5 cups coconut milk
  • 1/2 cup onion, finely diced
  • 4 cloves garlic, minced
  • 1 scotch bonnet pepper, finely chopped
  • 2 tsp fresh thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter

Instructions

  1. 1

    Heat 2 tbsp butter in a large pot over medium heat. Add 1/2 cup finely diced onion and cook until translucent, about 2 minutes.

  2. 2

    Stir in 4 cloves minced garlic and 1 finely chopped scotch bonnet pepper, cooking for 1 minute until fragrant.

  3. 3

    Add 6 cups roughly chopped callaloo leaves (or spinach) in batches, stirring until wilted, about 3-4 minutes.

  4. 4

    Pour in 1.5 cups coconut milk and stir well. Add 2 tsp fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.

  5. 5

    Gently fold in 1 lb fresh crab meat and simmer for 5-7 minutes until heated through and flavors meld, being careful not to break up the crab.

  6. 6

    Taste and adjust seasoning as needed. Serve hot.

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Questions

How do I know when Callaloo and Crab is done?

Go by the cues in the method rather than the clock. Step 5: cook until heated through and flavors meld, being careful not to break up the crab.

Why fold instead of stir in Callaloo and Crab?

Step 5 reads: "Gently fold in 1 lb fresh crab meat and simmer for 5-7 minutes until heated through and flavors meld, being careful not to break up the crab." Folding keeps the air you just beat in. Stirring at step 5 would knock it out and the result would come out dense.

Is there a substitute for Scotch bonnet in Callaloo and Crab?

The entry for Callaloo and Crab calls for 1 scotch bonnet pepper, finely chopped. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Is Callaloo and Crab spicy?

Yes, it is properly hot. The heat in Callaloo and Crab comes from 1 scotch bonnet pepper, finely chopped. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Callaloo and Crab contain shellfish?

Yes: 1 lb fresh crab meat. The full allergen list for this entry is dairy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Callaloo and Crab keep?

Refrigerate what is left of Callaloo and Crab within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

Serve it with

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