How to Make Crab and Callaloo | Trinidad Cooking | Caribbean Food | Let's Cook with Jenna G

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with lower intensity.

Scrub the crab with a brush or knife to clean it thoroughly.

Heat avocado oil in a pot over medium heat until hot.

Sauté chopped onions, minced garlic, and scotch bonnet pepper in the pot.

Add chopped okro and pumpkin; cook for about 2 minutes.

Add the cleaned crab to the pot along with lime juice, salt, black pepper, and green seasoning; stir to combine.

Cover the pot for a few minutes until the dashing bush leaves wilt down.

Add chopped dashing bush (or spinach) to the pot and stir.

Pour in coconut milk and water; season with salt and black pepper.

Cover and let it steam until everything is tender, stirring occasionally.

If desired, use a swizzle stick or hand blender to blend some ingredients for a smoother texture, but chunks are preferred.

Once done, serve the crab and callaloo, typically enjoyed with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens