Caribbean Callaloo and Crab

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



This is nothing but pure carribean flavour, mouth watering and overall healty. Taste is delighting and very good. Try this for kids who don't like spinach.

I've never tried any authentic version of this, but I wasn't impressed. The habanero didn't offer sufficient flavor. The okra goo accentuated the sliminess of the spinach. I thought it was rath...

The dish came out good. The only problem is the lack of flavor. Added salt to taste but it needed something extra. Growing up with this dish I could tell that the habanero and salt wasn't enough...

From around the web