- Dasheen Leaves or Calaloo... I prefer dasheen. It's a beautiful large leaf with a velvet like texture. You can find them in West Indian stores or Asian stores.
- Vegeta (buy it at eastern European deli or supermarket in the ethnic isle)
- 1 scotch bonnet pepper just to float and remove (DON'T CUT IT OPEN)
Scald the crab and clean and chop them, as pictured here:
Wash and roll the dasheen leaves:
Chop the dasheen leaves and vegetables. Amounts are not important. It's as much of the veggies and leaves as you like.
Put all chopped veggies in the pot. Pour a pint (or enough to cover vegetables) of boiling water over all the ingredients and cook them until soft. Add crab and cook until done.
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