1st April 2020
Crab & Callaloo
A flavourful dish that should be creamy and full of coconut.
8 soft-shell crabs (4 cleaned and chopped, 4 for deep frying)
FOR THE CALLALOO
4 small crabs, cleaned and chopped into pieces
8 small okra pods, finely chopped
4 cups of water
½ cup onion, finely chopped
2 cups of coconut milk
1 green hot pepper, whole (optional)
1½ bundles of spinach leaves
3 chives, chopped
4 pimentos, finely chopped
2½ tablespoons salted butted
A pinch of salt and pepper
FOR THE BATTER
200g tempura flour
150ml sparkling water
Place all the Callaloo ingredients, excluding the green pepper, into a large saucepan over a medium heat. Bring to a simmer and cook for approximately 15 minutes, stirring occasionally.
Add the green hot pepper and the pinch of salt and pepper and leave to simmer for a further 15 minutes.
Remove the green hot pepper and the crab pieces. Transfer the remaining contents to a blender and blend until smooth. Keep warm while you are preparing the soft-shell crabs.
Make a light batter with the tempura flour and sparkling water.
Coat the soft-shell crabs in the batter and fry in oil until crisp, drain off excess oil and season.
Serve while hot.