Trinidadian Callaloo Crab Recipe For Sunday Lunch

I am obsessed with the Sunday lunch of callaloo crab, fried rice, macaroni pie, and stew chicken. At least once a month, I indulge in that meal or whenever I spot the crab man at the side of the road.

Growing up in Trinidad, Sundays were reserved for special family meals. For us, it was the day when the kitchen was filled with aromas that lingered long into the afternoon, signaling a comforting, hearty meal.

One dish that never failed to make its appearance on the table was callaloo with crab—a rich, flavorful, and distinctly Caribbean dish that is deeply rooted in the culture of Trinidad and Tobago.

What is Callaloo?

Callaloo is a popular Caribbean dish, often made using taro leaves (known locally as dasheen bush), coconut milk, and a mix of vegetables and seasonings.

In Trinidad and Tobago, callaloo is particularly beloved as part of Sunday lunches, often served alongside rice, macaroni pie, or stewed chicken. The dish’s name comes from the leaves used to make it, which vary depending on the region. Some countries use spinach, while others use amaranth leaves.

The dish has West African roots, with enslaved Africans bringing over their culinary traditions, which then evolved using local ingredients in the Caribbean. Over time, callaloo became a staple in Trinidadian cuisine, often enriched with crab or salted meats (pigtail) for additional flavor.

What is Dasheen Bush (Taro Leaves)?

Dasheen bush, also known as taro leaves, is a leafy green that grows from the taro plant.

It is used in Caribbean cooking, particularly in Trinidad and Tobago, where it forms the base of many dishes like callaloo. These large, heart-shaped leaves are packed with nutrients and have a slightly earthy, mild flavor when cooked.

While the leaves must be properly cooked to break down naturally, the dasheen bush becomes tender and creamy.

Should You Blend Callaloo or Use a Swizzle Stick?

This is a huge debate in many Trindian homes. Well, it depends on what texture you prefer in callaloo.

A swizzle stick (a traditional whisk-like tool used in Trinidadian kitchens) will give you a more rustic, chunky texture, which many people prefer for a heartier dish. If you enjoy biting into small pieces of ochro and crab, using a swizzle stick is the way to go.

However, you can use a blender if you prefer a smoother texture. I usually just pulse twice, and that’s it. It is not as chunky as using a swizzle stick but not as smooth as a puree.

I repeat, just two pulses are enough. I prefer using the blender as I do not like looking at the seeds of the ochro when eating.

Trinidadian Callaloo with Crab Recipe

This callaloo recipe brings together all the classic flavors of a traditional Sunday lunch. The crab adds a sweet, delicate flavor that pairs perfectly with the creamy coconut milk and tender dasheen bush.=

Ingredients:

• 10-12 dasheen bush leaves (taro leaves)
• 1 coconut or 1 can of Maggie coconut milk
• 8-10 ochros (okra)
• 1 small piece of pumpkin (about ½ cup, cubed)
• 1 onion, chopped
• 5-6 cloves garlic, minced
• 1 small piece of ginger (about 1 inch), grated
• 2 tablespoons green seasoning
• 4-5 fresh crabs (cleaned and cut into pieces)
• 2 tablespoons oil
• 1 tablespoon Gold Ray butter (optional)
• 1 seasoning pepper (or pimento)
• Salt and pepper to taste
• 1 small hot pepper (optional, if you like heat)

Instructions:

Prepare the Dasheen Bush: Start by washing your dasheen bush leaves thoroughly. You can either cut the leaves into small pieces or leave them whole, depending on your preference. I like to cut them up because it helps them break down faster when cooking.

Season the Crab: Clean your fresh crabs and season them with 1 tablespoon of green seasoning. Let the crabs marinate for about 20-30 minutes.

Cook the Aromatics: In a large pot, heat the oil over medium heat. Add the chopped onion, garlic, and ginger. Let them sauté for 2-3 minutes until fragrant. Add the seasoning pepper and green seasoning and sauté for another minute.

Add the Vegetables: Once the aromatics are soft, add the cubed pumpkin and ochro to the pot. Stir well to coat everything in the seasoning mixture. Let this cook for about 5 minutes to soften the vegetables.

Add Dasheen Bush and Coconut Milk: Add the dasheen bush leaves to the pot and stir to combine with the vegetables. Pour in the coconut milk (or add freshly squeezed coconut milk if using a fresh coconut). If needed, add a little water to ensure the leaves and vegetables are covered. Season with salt and pepper, and add the optional hot pepper for heat.

Simmer the Callaloo: Cover the pot and let the callaloo simmer over medium-low heat for about 20 minutes. Stir occasionally to prevent sticking. The dasheen leaves should wilt and start to break down into a creamy consistency.

Add the Crab

After 20 minutes, add the seasoned crab pieces to the pot. Stir well to ensure the crab is coated in the callaloo mixture. Cover and let it simmer for another 15-20 minutes, allowing the crab to cook through.

Finish with Butter (Optional): For a richer flavor, add a tablespoon of Gold Ray butter just before finishing the callaloo. Stir until the butter is melted and incorporated into the dish.

Blend or Swizzle: Once everything is cooked, you can decide whether to use a swizzle stick to break down the mixture or blend it for a smoother texture. I prefer to use the swizzle stick for a rustic finish. Taste and adjust the seasoning with salt and pepper as needed.

Serve: Your callaloo with crab is now ready! Serve it with steamed rice, macaroni pie, or even fried plantains for a complete Sunday lunch.

Tips for Making the Best Callaloo

• Green Seasoning: Don’t skip the green seasoning! This is what gives the callaloo its signature Trinidadian flavor. You can make your own by blending scallions, thyme, cilantro (or shado beni), garlic, and peppers, or buy it premade from the store.
• Coconut Milk: Fresh coconut milk always delivers the best flavor, but if you’re short on time, canned coconut milk works perfectly. I like using Maggie’s coconut milk for its creamy texture.
• Ochro Ratio: For a balanced texture, I use one ochro to every two dasheen leaves. This helps to thicken the callaloo without it becoming too slimy.
• Freezing Callaloo: Freezing callaloo is a great way to preserve it for later use, especially if you’ve made a large batch or want to enjoy it at a later date. When stored properly, frozen callaloo can last up to 2-3 months in the freezer.

Conclusion

Trinidadian callaloo with crab is a beloved dish that perfectly encapsulates the flavors of Caribbean cooking.

With its rich blend of coconut milk, fresh crab, and vibrant green dasheen bush, this dish is both hearty and packed with nutrients.

It’s the perfect addition to any Sunday lunch, bringing the whole family together around a table filled with bold, comforting flavors.