CALLALOO (TRINIDAD)
Substitute chard or kale and spinach if you don't have access to a West Indian market and can't access the calalloo leaves (taro leaves). This is a trademark of Trinidad where crab and callaloo is the national dish. Served with rice, or macaroni pie, coo-coo or a selection of local root vegetables. Trini's have this iron rich soup at least once a week, usually on a Sunday. Can be made in advance and freezes well.
Provided by WizzyTheStick
Categories Crab
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 203.2, Fat 17.3, SaturatedFat 9.1, Cholesterol 5.5, Sodium 486.5, Carbohydrate 10.7, Fiber 2.9, Sugar 4.8, Protein 4
CURRY CRAB RECIPE
Tasty curry crab dish....the best you will ever have.
Provided by Sabina
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Add salt, seasoning blend, and garlic to crab. Mix
- Heat oil in a large pot.
- Add curry and saffron powder with a tbsp of water.
- Add onions, pepper, and fresh seasoning.
- Cook until most of the water evaporates.
- Add crab and cook covered for 10 minutes.
- Add coconut milk.
- Cover and cook for 30 minutes. Done
CRAB BACKS
Make and share this Crab Backs recipe from Food.com.
Provided by jenny butt
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put butter in large skillet; sauté onion, chives and capsicums.
- Add crabmeat, Worcestershire sauce, salt and chili pepper.
- Toss in pan over low heat, with wooden spoon.
- Add bread crumbs, combining all ingredients in pan well.
- Divide mixture onto the 8 empty crab backs.
- Dot each crab back with butter.
- Place under hot grill until golden brown.
- SERVE IMMEDIATELY.
Nutrition Facts : Calories 170.8, Fat 7.1, SaturatedFat 3.9, Cholesterol 52.1, Sodium 365.2, Carbohydrate 13.3, Fiber 1.1, Sugar 2.4, Protein 13.1
CARIBBEAN CRAB CAKES
This is my take on Maryland style crab cakes, with a light (not heavy) breading and a flavor you will love. Despite the name, these are NOT spicy or "jerk," but rather full of flavor with a crispy outside and delicate inside. Feeling crabby? :-)
Provided by Mystic Eye Art
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small pan on medium high heat, melt 1 Tbsp of the butter and add the chopped onion and 1 tsp of the Garlic Salt. Cook until the onions become translucent. Set aside and allow to cool.
- In a large bowl, mix together the crab meat, green onion, 1/3 Cup White Cheddar crackers, mayonnaise, remaining garlic salt, pepper, soy sauce, dijon mustard, pickle juice, lime juice, cilantro and egg and form into small patties (about the size of the palm of your hand).
- Mix together the flour and remaining 1 cup of white cheddar crackers and pour onto a large dish or plate. Lightly pat the crab cakes in the mixture on each side and place onto a baking sheet (covered with a piece of parchment or wax paper).
- Refrigerate the cakes for 1 hour.
- Into a large skillet on medium heat, pour the canola oil and remaining butter.
- After the butter melts and the oil is hot, place the crab cakes into the oil and allow to cook (about 5 minutes each side) or until golden brown. Serve.
Nutrition Facts : Calories 649.6, Fat 51.6, SaturatedFat 11.2, Cholesterol 168.2, Sodium 1515.7, Carbohydrate 17.4, Fiber 2.9, Sugar 3, Protein 31
STUFFED CRABS CARIBBEAN STYLE
Provided by Craig Claiborne
Categories appetizer
Time 20m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
- Remove from the heat and use the mixture to fill 4 to 8 clam shells.
- Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 1 gram
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