For a vegetarian option, omit the pig's tail and crab, and consider adding a can of drained and rinsed chickpeas for added protein and texture. If fresh taro leaves are unavailable, you can substitute with two 10-ounce packages of frozen spinach, thawed and squeezed dry. Keep in mind that the flavor will be slightly different. The habanero pepper adds a subtle heat to the dish. For a spicier kick, you can finely mince a small piece of the pepper (use caution and wear gloves!), or serve with a side of your favorite hot sauce. The salted pig's tail adds a unique depth of flavor. If you prefer, you can substitute with smoked ham hock or smoked turkey wing for a similar savory element. Adjust the consistency of the callaloo by adding more water or coconut milk as needed to achieve your desired thickness.
Caribbean Callaloo and Crab
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS18
Dive into the vibrant flavors of the Caribbean with this luscious Callaloo and Crab. A symphony of taro leaves, creamy coconut milk, and succulent crabmeat, this dish is a true island delight, perfect as a comforting soup or served over rice for a satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol22 mg
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Fiber3 g
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Protein8 g
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Saturated Fat18 g
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Sodium47 mg
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Sugar2 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Taro Leaves: Thoroughly clean the taro leaves by removing the skin from the stalks and the tips from the center ribs. Rinse well under cold water and chop into bite-sized pieces. (Prep time: 15 minutes)
02
StepCombine and Simmer: In a large, heavy-bottomed pot, combine the chopped taro leaves, coconut milk, okra, onion, water, pumpkin, pig's tail, garlic, thyme sprigs, and the whole habanero pepper. Bring to a simmer over medium heat, then reduce the heat to low, cover, and let it gently simmer for about 30 minutes, allowing the flavors to meld together. (Simmer time: 30 minutes)
03
StepAdd the Crab: Carefully add the chopped blue crab to the pot, ensuring the habanero pepper remains whole. Cover the pot again and continue to simmer for another 30 minutes, or until the crab is cooked through and the taro leaves are tender. (Simmer time: 30 minutes)
04
StepRemove and Discard: Once the cooking time is complete, carefully remove the habanero pepper from the pot and discard it. Season the callaloo with salt to taste, adjusting as needed. (Prep time: 5 minutes)
05
StepPurée: Using an immersion blender, carefully purée the soup directly in the pot until smooth and creamy. Alternatively, you can purée the soup in batches in a regular blender or food processor, ensuring to vent the lid to prevent pressure buildup. (Prep time: 10 minutes)
06
StepGarnish and Serve: Ladle the Caribbean Callaloo and Crab into bowls and garnish generously with freshly chopped green onions. Serve hot, either as a comforting soup or spooned over a bed of fluffy white rice. Enjoy! (Prep time: 5 minutes)
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Please Rate
Hipolito Klockodach
Jun 17, 2025My family loved it! I used chicken broth instead of water, and it came out great.
Kelley Bauch
Jun 11, 2025Delicious! A perfect blend of flavors.
Guido Block
May 25, 2025I used frozen spinach instead of taro leaves. Tasted just like the real thing!
Alisa Schmidt
May 18, 2025I love the flavor of this recipe, I added a pinch of cayenne pepper for an extra kick!