Crab And Callaloo

Prepare the Green Seasoning

In a blender, combine the cilantro, parsley, garlic, onion, and water. Blend until smooth. Set aside.

Cook the Aromatics

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, fresh thyme leaves, fresh parsley, and green onions. Cook for another minute.

Add the Crab and Callaloo

Add the cleaned crab pieces to the pot and stir to coat them with the aromatics.

Add the chopped callaloo leaves or spinach, and stir to combine.

Add Liquids and Seasoning

Pour in the coconut milk and water or chicken broth.

Add 2-3 tablespoons of the prepared green seasoning to the pot.

If using a Scotch bonnet pepper for heat, add it whole to the pot. Be careful not to break it open unless you want extra heat.

Season with salt and black pepper to taste.

Simmer the Callaloo

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for about 25-30 minutes, or until the callaloo leaves are tender and the crab is cooked through.

Blend the Callaloo (Optional)

For a smoother consistency, you can use an immersion blender to blend the callaloo to your desired texture. Alternatively, you can blend a portion of the callaloo in a regular blender and return it to the pot.

Serve

Remove the Scotch bonnet pepper before serving.

Ladle the crab and callaloo into bowls and serve hot with rice or dumplings.