How to make Trinidadian style Crab and Callaloo

The perfect side dish using dasheen bush cooked down in flavorful coconut milk with other fresh spices, this crab and callaloo is one dish from the Caribbean you have to try. It is a part of our quintessential Caribbean Sunday dinner, and I want you to incorporate it into yours. 

   

Picture this: the gentle sway of palm trees, the rhythmic beat of steel drums in the background, and the enchanting aroma of spices lingering in the air. Now add to that the stars of our show, Crab and Callaloo.

This dish is so irresistible that it could make the most seasoned food critics weak in the knees. It is a Sunday must for lunch or dinner. Along with macaroni pie, stewed lentils, some stew chicken, and salad.

Join me as we go through the secrets of this delectable duo, where succulent crab meat and the velvety goodness of callaloo create a culinary masterpiece. So, grab your apron, sharpen your appetite, and prepare to embark on a savory journey like no other.

Trinidad Crab and Callaloo are waiting to steal the show, and your taste buds won't want to miss a single bite!

  

What is callaloo?

As it relates to Trinidad and Tobago, callaloo is a gorgeous, creamy dish made with a flavorful coconut milk sauce and dasheen leaves. Pair this dish with succulent crab for even more flavor. Or even with salted meat, preferably pigtails.

Dasheen bush, or taro leaves, makes this callaloo different from Jamaican callaloo, which uses amaranth. You’ll also use a traditional Caribbean green seasoning to give your callaloo a fresh, aromatic flavor.

You can make your Trinidadian callaloo to have as a main or as a side dish. You can even turn it into a thick soup using a hand blender to make it thinner.

What is dasheen bush?

Dasheen bush is another name for taro leaves. They are the leaves of the ground provision called dasheen, and the main ingredient in Trinidad callaloo. We use both parts of the Dasheen plant very much.

  

They taste similar to spinach, only slightly nuttier.

Taro isn’t always easy to find - try looking in farmer's markets. I found some in a little Guyanese store. If you find some, buying a few bundles and freezing them for later is a great idea.

Trinidad Callaloo Ingredient notes

• Dasheen bush (Taro Leaves): Dasheen bush is often sold in Caribbean supermarkets in bundles. If you can’t find any dasheen bush, you can substitute it with baby spinach. You can use either fresh or frozen. And also you can use freeze-dried dasheen bush like I cooked here. 
• Ochro/okra: Okra is not only delicious, but it will naturally make your callaloo thicker and smoother at the same time.
• Pimento peppers (chopped): Pimento peppers are hotter than bell peppers, so they’re perfect for this dish. You can substitute for bell peppers if you can’t find them, though.
• Garlic cloves (crushed): Fresh is best, but you could substitute for garlic powder or puree.
• Hot peppers: Scotch bonnet pepper works well, or a green habanero. You can also use a milder pepper if you don’t want as much heat.
  
  
  
  
  
  
  
  
• Brown sugar: This dish's deeper flavor of brown sugar is fantastic.
• Cloves (crushed): Nutmeg works well if you don’t have cloves, but the flavor is more potent, so don’t use as much.
• Cubed pumpkin: We go to the calabezza pumpkin. But push comes to shove, substitute for butternut squash if you can’t find pumpkin.
• Green seasoning: Make your green seasoning using my simple recipe, or buy it in grocery stores.
• Coconut milk: This is the base of your callaloo recipe and what makes it so creamy. You can use reduced-fat coconut milk if you prefer.
• Crabs: If you’re using fresh crab, ensure it’s at its best by checking that it feels heavy for its size and doesn’t have a damaged shell. I usually use blue crab but any other crab, king crab legs, for example, can be used.
• Salted meat (optional): It is very common to find pieces of pig tails in your callaloo. I'll add the note for preparing it with this addition.

Make sure to check out the recipe card for all ingredients needed and the quantities.

Making crab and callaloo

Make sure to wash leaves and remove any dirt or debris that may be present. Then chop up the leaves.

You can prepare this in two ways. One can be a dump-all method into your pot. Or the other would be a little more work of activating your aromatics. I'll provide both ways here.

Dump method:

1. On medium heat, have your heavy bottom pot heat up.
2. Add all your ingredients except the coconut milk.
3. Slowly pour in your cups coconut milk and stir everything.
4. Bring it to a boil, then put the stove on low heat and let it simmer until the coconut milk has reduced to half the amount.
5. Carefully remove the crab and the hot peppers from the pot and set them aside.
6. Using a swizzle stick or an immersion blender, blend everything in the pot until well combined but still thick. You can also use a regular blender but, let it cool a little before adding it to pulse.
7. Return the crab and the peppers to the dish and serve.
8. Make sure to taste for salt and black pepper and adjust as needed.

In steps:

1. In a heavy pot heat coconut oil till melted.
2. Add in your garlic and onions, green onions and other aromatics and saute until onions are opaque,
3. Add in your sliced-up ochro and saute for about 5 minutes to remove some of the slimy texture that it gives off.
4. Add in coconut milk and pumpkin and let that start to boil, then add in chopped-up dasheen leaves.
5. Lower heat to medium add in your remaining ingredients, cover pot, and let everything simmer till the coconut milk is reduced to half the amount, and everything is tender.
6. Once completed you can use your swizzle stick to get it to a great consistency that you like.
7. Taste for salt and pepper.

Preparation notes

• When cutting up your dasheen bush, if the stems are bending and not snapping, don’t use them. Tough stems usually mean the dasheen is old and will give your callaloo a bitter taste.
• If you don't have coconut milk but have coconut milk powder on hand, follow the instructions on the packet to make the milk needed

How do I add in pig tails?

If you want to include pigtails in your callaloo you will need to prep it before use.

Bring a large pot of water to boil. Place the pigtail in the water and boil till the tails are tender and salt is removed. Once this is done, you can chop up the tails into suitable pieces and add the prepared pieces of pigtails to the pot when you add in the coconut milk.

   

Other crab recipes

• Tobago curry crab and dumpling
• Curry crab stuffed dumplings
• Spicy seafood creole
• Crab legs (jerked)

What to serve with crab and callaloo

• Easy stewed pigeon peas
• Cornmeal coo coo
• Potato salad

Storing callaloo

If you find some callaloo bush, you can chop it and freeze it ready to make callaloo later. Strip the stems from the leaves. Blanch the leaves quickly in boiling water then remove them. 

It’s also a great idea to make callaloo packs by throwing all the dry ingredients into a ziplock bag and freezing them until you’re ready to cook.

Once you’ve made your callaloo, you can store it in the fridge or freezer.

Seal it into a ziplock bag or airtight container, and move it to the fridge or freezer within two hours of cooking to minimize the risk of bacteria forming.

It’s safe to store in the fridge for 3-4 days and in the freezer for up to 3 months.


  

Reheating delicious callaloo

To reheat callaloo, place it in a pan and heat over low to medium heat until everything is warmed. Check on it regularly to ensure enough liquid, and add more if needed.

If you are reheating from frozen, be sure to defrost thoroughly first.