Trinidadian Crab and Callaloo Stew
This rich and flavorful Trinidadian Crab and Callaloo Stew is a treasured dish that captures the essence of Caribbean cuisine. Made with vibrant greens like dasheen leaves or substitutes such as Swiss chard and spinach, this iron-rich soup is loaded with fresh herbs and vegetables. Featuring tender blue crabs, coconut milk, and a hint of scotch bonnet pepper for warmth, this dish is typically enjoyed on Sundays or special occasions. It pairs beautifully with rice, macaroni pie, coo-coo, or a medley of local root vegetables. This stew can be made in advance and freezes well, ensuring you can enjoy a taste of Trinidad anytime.
N/A
Servings
52
Calories
16
Ingredients
Ingredients
Vegetable oil
2 tablespoons (Heat in a large pot)
Medium onion
1 (Chopped)
Garlic cloves
4 (Minced)
Chopped celery
2 tablespoons (Finely chopped)
Fresh thyme
1/4 cup (Chopped)
Chopped chives
1/2 cup (Chopped)
Okra
15 (Sliced)
West Indian pumpkin
1/2 cup (Diced (substitute butternut squash))
Dasheen leaves
15-20 (Washed and coarsely chopped (or 1 bunch Swiss chard and 1/2 bunch spinach))
Coconut milk
1 cup (Canned or fresh)
Maggi seasoning cube
1 (Crumbled)
Water or chicken stock
4 cups (As preferred)
Live blue crabs
2 (Cleaned and washed in lime juice)
Whole scotch bonnet pepper
1 (Keep whole)
Golden Ray cooking margarine
2 tablespoons (To stir in at end)
Salt
1 teaspoon (To taste)
Instructions
1
If using salted meat like pigtail or beef, soak the pieces in water for a few hours. Then, place them in a pot and cover with fresh water. Bring to a boil, drain, and repeat this process twice to remove excess salt.
2
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, celery, fresh thyme, and chives, and sauté for about 2 minutes until fragrant.
3
Stir in the sliced okra, diced pumpkin, and chopped dasheen leaves. Sauté these for an additional minute to combine.
4
Pour in the coconut milk and add either chicken stock or water. Gently add the cleaned blue crabs and the whole scotch bonnet pepper. Be cautious with the pepper; it should remain whole to avoid overpowering the dish with heat.
5
Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Allow it to cook uncovered for approximately 35 minutes.
6
Taste the stew and adjust seasoning with salt, bearing in mind the potential saltiness of the Maggi cube if used.
7
Carefully remove the whole pepper and the crab. Use an immersion blender or a regular blender to purée the soup until smooth. If using a regular blender, allow the soup to cool slightly to prevent splattering.
8
Return the crab pieces to the blended callaloo, adding the cooking margarine. Simmer for an additional 5 minutes, stirring to incorporate.
9
Serve hot as a hearty soup on its own, or as a side dish to complement your favorite Caribbean staples.
Nutrition Information
4g
Fat
4g
Carbs
3g
Protein
1g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Trinidadian Crab and Callaloo Stew?
It is a rich, flavorful Caribbean dish made with vibrant greens like dasheen leaves, blue crabs, and coconut milk, often served on Sundays or special occasions.
What are dasheen leaves?
Dasheen leaves come from the taro plant and are the primary green used in traditional Trinidadian callaloo for their unique flavor and texture.
Can I substitute dasheen leaves if they are unavailable?
Yes, you can use a combination of one bunch of Swiss chard and half a bunch of spinach as a substitute for dasheen leaves.
What type of crab is best for this recipe?
Live blue crabs are traditionally used in this stew, cleaned and washed in lime juice before cooking.
Is this dish spicy?
The dish features a hint of warmth from a whole scotch bonnet pepper, but it is not overly spicy as long as the pepper remains whole during cooking.
How do I handle the scotch bonnet pepper to control the heat?
Add the pepper whole to the pot and be careful not to break it. Remove it entirely before blending the soup to avoid overpowering the dish with heat.
Can this recipe be made vegetarian?
Yes, you can create a vegetarian version by omitting the crab and using vegetable stock instead of chicken stock.
What should I serve with Callaloo?
It pairs beautifully with rice, macaroni pie, coo-coo, or a medley of local Caribbean root vegetables.
What is Golden Ray cooking margarine?
Golden Ray is a specific type of Caribbean margarine used to add a distinct flavor and yellow color to dishes like callaloo and pelau.
Can I use butternut squash instead of West Indian pumpkin?
Yes, butternut squash is an excellent substitute for West Indian pumpkin in this recipe.
How do I prepare the crab for the stew?
The crabs should be cleaned and washed thoroughly in lime juice before being added to the pot.
Should the soup be blended?
Yes, after simmering, the pepper and crab are removed so the vegetables and greens can be pureed until smooth using an immersion blender.
Do I blend the crab pieces?
No, you should remove the crab pieces before blending the soup and return them to the pot afterward to simmer.
Is coconut milk necessary for this recipe?
Coconut milk is a key ingredient that provides the signature creamy texture and rich Caribbean flavor profile.
How many calories are in a serving of this stew?
There are approximately 52 calories per serving in this recipe.
Can I freeze Trinidadian Crab and Callaloo Stew?
Yes, this stew freezes very well, making it a great option for meal prep.
What are the primary aromatics used?
The base flavor comes from onion, minced garlic, celery, fresh thyme, and chives.
Should I use water or chicken stock?
You can use either water or chicken stock depending on your preference; stock will provide a deeper savory flavor.
What is the purpose of okra in this dish?
Okra helps to thicken the stew and contributes to the traditional 'slippery' texture of authentic callaloo.
How long does the stew need to simmer?
The mixture should simmer for approximately 35 minutes before blending, followed by an additional 5 minutes after returning the crab.
What if I want to add salted meat like pigtail?
Soak the salted meat for a few hours and boil it in fresh water twice to remove excess salt before adding it to the stew.
Is this recipe high in iron?
Yes, because it is packed with leafy greens like dasheen or spinach, it is considered an iron-rich dish.
How do I adjust the saltiness?
Wait until the end of the cooking process to add salt, as the Maggi seasoning cube and any salted meats already contain high sodium levels.
What is a Maggi seasoning cube?
It is a popular bouillon cube used in Caribbean cooking to enhance the savory depth of soups and stews.
When is Callaloo typically served in Trinidad?
It is a staple of the traditional Sunday lunch, often regarded as a national dish of Trinidad and Tobago.
Can I use canned coconut milk?
Yes, both fresh and canned coconut milk work well for this recipe.
Do I need to peel the pumpkin?
Yes, the pumpkin should be peeled and diced before being added to the pot.
What does the immersion blender do for the texture?
It transforms the chunky vegetable mixture into a smooth, thick, and cohesive soup.
Can I use dried thyme instead of fresh?
Fresh thyme is preferred for the best flavor, but dried thyme can be used in a smaller quantity if fresh is unavailable.
Is the crab eaten with the soup?
Yes, the crab pieces are served in the soup, and diners typically enjoy picking the meat from the shells while eating.