Crab and Callaloo Delight

Ingredients

• 1 lb (450g) lump crab meat 1 lb (450g) lump crab meat
• 2 bunches of callaloo, stems removed and leaves chopped 2 bunches of callaloo, stems removed and leaves chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and scotch bonnet pepper to the skillet. Sauté until the onions are translucent and fragrant.
3. 3.
   Stir in the diced tomato and cook for an additional 2 minutes.
4. 4.
   Add the callaloo leaves to the skillet and cook until wilted, about 5 minutes.
5. 5.
   Gently fold in the lump crab meat, dried thyme, paprika, and ground allspice. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and let the flavors meld together for 10 minutes, stirring occasionally.
7. 7.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and free from any shells or cartilage before incorporating it into the dish. If fresh lump crab meat is not available, you can use canned crab meat as a substitute.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the scotch bonnet pepper. Adjust the amount according to your spice tolerance.
• Serve Crab and Callaloo with steamed white rice or traditional Jamaican rice and peas for a complete meal.
• If callaloo is not available, you can substitute it with spinach or Swiss chard.
• Garnish the dish with freshly chopped cilantro or parsley for added freshness.
• To make it a heartier meal, serve with fried plantains or Jamaican festival bread on the side.

Serving advice

Serve Crab and Callaloo hot as a main course, accompanied by your choice of rice or bread. Garnish with fresh herbs for an extra touch of elegance.

Presentation advice

Present the dish in a shallow bowl, allowing the vibrant green color of the callaloo to shine through. Arrange the lump crab meat on top and sprinkle with a pinch of paprika for a pop of color.