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Recipes > Callaloo Soup with Crab
Guyanese and Trinidadian Recipes

Callaloo Soup with Crab

Ingredients

¼ lb pickled meat
2 - 3 crabs
1 doz eddoes or dasheen leaves
8 ochroes (okra)
Celery, garlic, eschallot
Salt and pepper
to taste
1 tbsp butter
1 pint boiling water
Shrimp

Preparation

  • Soak and cut up the pickled meat. Scald the crabs to kill them, then scrub them well.
  • Strip the stalks and midribs from the dasheen leaves, then wash and roll them.
  • Wash and cut up the ochroes, eschallot, celery and garlic.
  • Put all ingredients except the butter in a large saucepan. Pour on the boiling water and let simmer until everything is soft -- about ½ to ¾ hour.
  • Remove the crabs, swizzle thoroughly, add butter and reheat.
  • If desired, remove the flesh from the crabs and add to the callaloo before serving.
  • Serve with plantain or yam foo-foo.
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