Entree: Dominica – Northern Culinary Region – Callaloo Crab (Dominican one-pot stewed leafy greens with crab in coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 1 1/2 lb (680 g) crab pieces, cleaned and cracked (about 2–3 medium crabs) (such as blue crab)
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 1 medium yellow onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 3/4 oz / 20 g)
- 1 stalk celery, chopped (about 1.5 oz / 45 g)
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 scotch bonnet or habanero pepper, whole or torn (remove seeds for less heat)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 8 oz (225 g) callaloo or substitute dasheen/taro leaves or baby spinach, chopped
- 6 oz (170 g) okra, sliced
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 1 medium potato, peeled and cut into 1/2-inch (1.3 cm) cubes (about 6 oz / 170 g) optional for body
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime or lemon juice

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion, celery, and tomato and cook until softened, about 5–7 minutes. Add the minced garlic and cook 1 minute more.
2. Stir in the thyme and add the scotch bonnet pepper whole or torn (leave intact for milder heat). Add the crab pieces and toss to coat with the aromatics for 2–3 minutes.
3. Pour in the coconut milk and water or fish stock. Add the potatoes if using. Bring to a gentle simmer, cover, and cook 10 minutes.
4. Add the chopped callaloo leaves and sliced okra, stirring carefully to combine. Cover and simmer 8–12 minutes until the greens are wilted and tender and the crab is cooked through.
5. Season with salt, black pepper, and lime juice. Remove the whole scotch bonnet if left intact, or mash a small piece into the stew if more heat is desired.
6. Serve hot with provisions such as boiled ground provisions, rice, or breadfruit. Refrigerate leftovers up to 2 days and reheat gently.