Caribbean Callaloo and Crab

This Caribbean-style callaloo and crab recipe is a purée of taro leaves, okra, pumpkin, crab, and coconut milk. You can swap spinach for taro if needed.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 260 Calories

Ingredients

• 1 cup water
• salt to taste
• 1 large onion, chopped
• 3 cups coconut milk
• 4 green onions, chopped
• 6 cloves garlic, crushed
• 4 sprigs fresh thyme
• 1 habanero pepper
• 18 taro leaves
• 12 pods okra, finely chopped
• 4 blue crabs, cleaned and chopped
• 0.5 cup peeled, cubed pumpkin
• 4 ounces salted pig's tail

Recipe Instructions

Step 1

Garnish servings with green onions.

Step 2

Clean taro leaves by removing skin from stalks and tip from center ribs. Rinse and cut into bite-sized pieces.

Step 3

Place taro leaves, coconut milk, okra, onion, water, pumpkin, pig's tail, garlic, thyme, and habanero in a large pot. Cover and simmer over low heat, about 30 minutes.

Step 4

Add crab, being careful not to puncture habanero. Cover; simmer 30 minutes more. Remove and discard habanero; season with salt.

Step 5

Purée soup using an immersion blender or in batches in the bowl of a food processor until smooth.