Callaloo Soup with Crab

July 22, 2006


¼ lb pickled meat
2 – 3 crabs
1 doz eddoes or dasheen leaves
8 ochroes (okra)
Celery, garlic, eschallot
Salt and pepper
to taste
1 tbsp butter
1 pint boiling water


Soak and cut up the pickled meat. Scald the crabs to kill them, then scrub them well.
Strip the stalks and midribs from the dasheen leaves, then wash and roll them.
Wash and cut up the ochroes, eschallot, celery and garlic.
Put all ingredients except the butter in a large saucepan. Pour on the boiling water and let simmer until everything is soft — about ½ to ¾ hour.
Remove the crabs, swizzle thoroughly, add butter and reheat.
If desired, remove the flesh from the crabs and add to the callaloo before serving.
Serve with plantain or yam foo-foo.

Category: Nevis Recipes

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