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Caribbean Callaloo and Crab

By: SKYLARKER  
"A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it will leave you wanting more. If taro leaves are not available, you may substitute 2 packages of frozen spinach."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 196 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 18 taro leaves
  • 12 pods okra, finely chopped
  • 1 large onion, chopped
  • 4 sprigs fresh thyme
  • 6 cloves garlic, crushed
  • 4 ounces salted pig's tail (optional)
  • 1/2 cup peeled, cubed pumpkin
  • 1 cup water
  • 1 habanero pepper
  • 3 cups coconut milk
  • 4 blue crabs, cleaned and chopped
  • salt to taste
  • 4 green onions, chopped

Directions

  1. Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
  2. Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
  3. Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 259 | Total Fat: 23.2g | Cholesterol: 22mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2004 by TSHUJN 
This is nothing but pure carribean flavour, mouth watering and overall healty. Taste is... MORE

 
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