Crab And Callaloo - Our National Dish

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.

Clean the crab, removing the gills and any impurities.

Chop the callaloo leaves into small pieces.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic, thyme, and scotch bonnet pepper; cook for 1-2 minutes until fragrant.

Add chopped tomatoes and bell pepper; cook until softened, about 5 minutes.

Introduce the callaloo leaves and stir to combine with the other ingredients.

Pour in coconut milk and season with salt and black pepper; bring to a simmer.

Add the cleaned crab to the pot, ensuring it is submerged in the mixture.

Cover and cook for 15-20 minutes, allowing the flavors to meld and the crab to cook through.

Stir occasionally, adding a splash of water if the mixture becomes too thick.

Adjust seasoning with lime juice, salt, and pepper to taste before serving.

Garnish with chopped green onions and bay leaves before serving.

Cooking Techniques

Spice Level:

Allergens