Crab & Callaloo

Jul 29, 2005 by Radmila Milinkov | 1 Comments| Share it:   



1 rating


  • Prep: 30 mins. - 1 hr.
  • Cook: 1 - 2 hrs.
  • Serves: 6

Filed Under


  • 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.
  • celery
  • garlic
  • okra
  • shallots
  • crab
  • shrimp
  • 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)

Step 1

Scald the crab and clean and chop them, as pictured here:


Step 2

Wash and roll the dasheen leaves:


Step 3

Chop the dasheen leaves and vegetables. Amounts are not important. It's as much of the veggies and leaves as you like.


Step 4

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.


Step 5

Sometimes I add some salt beef or salt pork for extra flavor.

Now that you have learned how to make crab & callaloo, please be sure to view these other seafood recipes. Also, you will love these Caribbean recipes.


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1 Comment

user does not have an avatar Lee

Aug 01, 2010

Nice try, but not really the original method. And it is calaloo BUSH or dasheen BUSH, not dasheen. Dasheen is considered to be a root vegetable sort of like potatoes. Two different foods. You are mixing up the names.

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