The Perfect Pairing: A Culinary Exploration of Crab and Callaloo

Crab and Callaloo is a popular dish here in Trinidad and Tobago. It can be served with almost anything you can eat for lunch and of course the crab just adds an extra flavour to any meal. I personally like my crab and callaloo with dumpling.

Crab and Callaloo is a renowned dish in Trinidad and Tobago, where it is considered a staple food. The dish comprises crab meat and callaloo, a leafy green vegetable that is similar to spinach. Callaloo is typically boiled and then sautéed with onions, garlic, and other herbs and spices such as thyme and hot pepper. The crab meat is added to the mixture, and the dish is cooked until it reaches a rich and flavorful consistency.

Crab and Callaloo is often served as a main course, accompanied by a variety of sides such as rice, plantains, breadfruit, or dumplings. The dish is also a popular choice for breakfast or lunch. It is a healthy and nutritious meal that is rich in vitamins and minerals, and it is an excellent source of protein. Crab and Callaloo is a great way to experience the unique flavors of Trinidad and Tobago, and it is a must-try dish for anyone visiting the country.

curry crab and cassava dumpling

Course: Seafood, Vegetarian

Cuisine: Caribbean, creole

Servings: 9

Ingredients

  • 1 bundle dasheen leaves approximately 12 leaves
  • 7 small ochros
  • 2 tbsp. salted butter
  • ¼ cup chopped onion
  • 4 pimentos chopped
  • 3 cups water
  • 1 small crab cleaned or 1 large gundy (crab claw) or pigtail, chopped in 1- inch pieces (optional)
  • 1 green hot pepper optional
  • 1 cup coconut milk
  • 2 sprigs thyme
  • 4 chives
  • 1 bouillon cube optional
  • Salt and pepper to taste

Instructions

  1. Soak and cut up the meat. Scald and clean the crabs. Strip the stalks from the dasheen leaves.
  2. Wash leaves, ochros and seasoning; chop finely. Simmer all the ingredients, except hot pepper and salt, together in the water and coconut milk.
  3. Stir occasionally. Cook for about 15 minutes and add hot pepper and salt for flavoring.
  4. Cover saucepan and allow to cook for another 15 minutes over medium heat until everything is soft. Remove hot pepper and crab and swizzle with a swizzle stick or puree in blender.
  5. Serve with rice.

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Recipe © Simply Trini Cooking. All rights reserved.

Crab and Callaloo

Crab and Callaloo is a popular dish here in Trinidad and Tobago. It can be served with almost anything you can eat for lunch and of course the crab just adds an extra flavour to any meal. I personally like my crab and callaloo with dumpling.
Course: Seafood, Vegetarian
Cuisine: Caribbean, creole
Servings: 9
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 1 bundle dasheen leaves approximately 12 leaves
  • 7 small ochros
  • 2 tbsp. salted butter
  • ¼ cup chopped onion
  • 4 pimentos chopped
  • 3 cups water
  • 1 small crab cleaned or 1 large gundy (crab claw) or pigtail, chopped in 1- inch pieces (optional)
  • 1 green hot pepper optional
  • 1 cup coconut milk
  • 2 sprigs thyme
  • 4 chives
  • 1 bouillon cube optional
  • Salt and pepper to taste

Instructions

  • Soak and cut up the meat. Scald and clean the crabs. Strip the stalks from the dasheen leaves.
  • Wash leaves, ochros and seasoning; chop finely. Simmer all the ingredients, except hot pepper and salt, together in the water and coconut milk.
  • Stir occasionally. Cook for about 15 minutes and add hot pepper and salt for flavoring.
  • Cover saucepan and allow to cook for another 15 minutes over medium heat until everything is soft. Remove hot pepper and crab and swizzle with a swizzle stick or puree in blender.
  • Serve with rice.
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