Crab and Callaloo Recipe

Crab and Callaloo

1st April 2020

Crab & Callaloo

A flavourful dish that should be creamy and full of coconut.


Serves 8


8 soft-shell crabs (4 cleaned and chopped, 4 for deep frying)


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


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.

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