Tobago Crab And Callaloo Recipes

CRAB AND CALLALOO

Steps:

• Soak and cut up the meat. Scald and clean the crabs. Strip the stalks from the dasheen leaves.
• Wash leaves, ochros and seasoning; chop finely. Simmer all the ingredients, except hot pepper and salt, together in the water and coconut milk.
• Stir occasionally. Cook for about 15 minutes and add hot pepper and salt for flavoring.
• Cover saucepan and allow to cook for another 15 minutes over medium heat until everything is soft. Remove hot pepper and crab and swizzle with a swizzle stick or puree in blender.
• Serve with rice.

CRAB AND CALLALOO

Steps:

• Strip the stalks from the dasheen leaves and wash and dry the leaves. Cut leaves into fine pieces. Set aside.
• Heat oil, if using, in a large pot over medium-high heat, and then add crab meat, okra, pig's tail, green onions, onions, thyme, and garlic. Saute for 3 to 4 minutes. Place whole hot pepper in pot, then add 2 cups of boiling water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until all ingredients are tender.
• Remove hot pepper. Whisk in the dasheen leaves until well blended. Serve with rice, potatoes or boiled dasheen root.

CARIBBEAN CALLALOO AND CRAB

Steps:

• 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.
• 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.
• 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.

CALLALOO (TRINIDAD)

Steps:

• Put salted pork pieces in a pot and cover with water. Bring to a boil. Drain off this water. Repeat this process to draw off the excess salt from the salted meat.
• Heat the oil in a large pot and add the onion, garlic, celery and fresh herbs. Sauté until fragrant, about 2 minutes. Add okras, pumpkin and dasheen leaves and sauté for another minute or so. Add the coconut milk and stock or water, crab and hot pepper.
• Keep an eye on that hot pepper use one that is not bruised. You DO NOT want that pepper to burst while cooking. The heat from the burst pepper will overpower the other flavours.
• Bring to a boil and reduce heat to a simmer. Cook uncovered for about 35 minutes.
• Taste and add salt if needed.
• Remove hot pepper and crab or meat, and swizzle the callaloo, or put in a blender or you can use an immersion type blender, and beat until smooth. Return the crab or meat pieces to the soup. Add the cooking margarine or butter. Simmer for 5 more minutes. Stir well.
• Serve hot as a soup on it's own or as a side dish.

GALLETTE OF SWEET POTATO-CRUSTED TOBAGO CRAB CAKE

Steps:

• Form crab cakes
• In large sauté pan over low heat, heat 2 tablespoons olive oil. Add red, yellow, and green peppers; scallions; celery; and pimientos. Sauté until soft, 8 to 10 minutes. Transfer to large bowl and let cool.
• Add crabmeat, mayonnaise, mustard, salt, and pepper to vegetables and stir to combine. Form mixture into 16 patties.
• Place Wondra in large bowl. In second large bowl, whisk together eggs and remaining 2 tablespoons olive oil. In third large bowl, place panko. In fourth large bowl, beat egg whites until foamy. In fifth large bowl, place grated sweet potatoes.
• Carefully dip 1 patty in Wondra and dust off excess. Then, dip in beaten eggs, allowing excess to drip off, and then in panko. Next, dip in egg whites, allowing excess to drip off. Finally, dip in shredded sweet potatoes, gently pressing potato to patty. Transfer patty to large baking sheet and repeat with remaining patties, filling 2 baking sheets. Refrigerate 30 minutes.
• Make callaloo
• In medium saucepan, combine coconut milk, callaloo leaves, okra, onion, pumpkin, scallions, pimientos, Scotch bonnet, garlic, and thyme. Bring to boil, lower heat, and simmer 1 hour.
• Cook crab cakes
• In large skillet over moderately low heat, heat 2 tablespoons olive oil. Add 4 crab cakes and fry until potatoes are golden and crispy, 4 to 5 minutes per side. Drain crab cakes on paper towels and keep warm. Add 2 more tablespoons oil to pan and cook 4 more cakes. Repeat with remaining cakes, cooking in batches of 4 and adding 2 tablespoons oil before each batch. Keep warm in oven.
• Assemble dish
• Remove thyme sprigs and Scotch bonnet from callaloo and discard. Pour mixture into blender and purée until smooth. Season with salt and pepper. Divide among 8 soup plates, and top each with 2 crab cakes.

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

Steps:

• Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
• Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
• Taste and season with salt & pepper if necessary.
• When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
• Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
• Using a hand blender, blend the callaloo until all the ingredients are pureed.
• Store in a clean pot with pork tails and reheat before serving.
• Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.