Trinidad Crab and Callaloo Recipe (Tobago Style)

There’s a reason callaloo shows up at so many Sunday lunches across Trinidad and Tobago. Made with dasheen bush, ochro, pumpkin, coconut milk, and seasonings, this crab and callaloo is thick, creamy, and full of island flavor. Add crab to the pot, and you have a dish that deserves its place on any Sunday lunch table.

In Trinidad and Tobago, crab and callaloo is a Sunday lunch favorite. It’s rich, savory, and usually served as a side dish, although with crab in the pot, it can easily hold its own.

Serve it alongside macaroni pie, stewed chicken, rice, and a fresh salad for a proper Caribbean Sunday lunch.

What is dasheen bush?

Dasheen bush refers to the leaves of the dasheen plant, a ground provision commonly grown in Trinidad and Tobago. The leaves have an earthy flavor and are the main ingredient in traditional Trini and Tobago callaloo.

When buying fresh dasheen bush, check the stems. If they bend, they’re fresh. If they snap? Leave them. That’s old bush, and it can sometimes make your callaloo bitter.

Dasheen leaves must be cooked thoroughly before eating, as undercooked leaves can cause irritation in the mouth and throat.

How To Make Crab and Callaloo

Ingredient Notes

Let’s break this down by what brings the flavor:

Greens & Veggies:

• Dasheen bush (taro leaves): Fresh is my preference, but I’ve also used dehydrated leaves, which I add directly to the pot. Spinach is another common substitute when dasheen bush isn’t available, although the flavor and texture will be different.
• Ochro (okra): Fresh ochro helps thicken the callaloo as it cooks.
• Pumpkin (calabaza): Caribbean pumpkin is what I always use, but butternut squash is an alternative. My sister has made callaloo with squash too.
• Hot pepper: I use a whole Scotch bonnet or habanero for flavor and heat. Keep it whole so it doesn’t make the callaloo too spicy.
• Pimento pepper: Adds that distinct Caribbean pepper flavor without much heat.

Aromatics:

• Garlic: Fresh garlic adds another layer of flavor alongside the green seasoning.
• Green seasoning: Homemade or store-bought works. I use it along with fresh garlic to season the callaloo.
• Onion and chive: Add flavor to the callaloo whether you’re putting everything straight into the pot or sautéing the aromatics first.

Flavors & Liquid:

• Coconut milk: Fresh, canned, or powdered coconut milk works. If using powder, mix it with water according to the package instructions to make the amount of liquid coconut milk needed for the recipe.
• Brown sugar: Adds a little sweetness to balance the savory flavors in the callaloo.
• Crab: I use cleaned, raw crab and add it directly to the pot so it cooks with the callaloo. Blue crab works well, but other varieties can be used.

Make sure to check out the recipe card for all ingredients needed and the quantities.

Instructions

You’ve got two options here — both deliver; it just depends on your vibe.

Method 1: Dump-and-Go

1. Add the cleaned crab, dasheen bush, ochro, pumpkin, onion, chive, garlic, green seasoning, pimento pepper, whole hot pepper, and brown sugar to a heavy-bottomed pot.
2. Pour in the prepared coconut milk and stir to combine.
3. Bring everything to a boil, then reduce the heat to a simmer.
4. Cover the pot slightly and simmer for about 20 minutes, stirring occasionally, until the dasheen bush is fully cooked, tender, and starting to break down.
5. Carefully remove the crab and whole hot pepper. Use a swizzle stick or immersion blender to blend the callaloo until smooth and thick.
6. Return the crab and hot pepper to the pot. Taste and adjust the seasoning before serving.

Method 2: Sauté & Simmer

1. Heat the coconut oil in a heavy-bottomed pot over medium heat.
2. Add the garlic, onion, and chives. Sauté until fragrant.
3. Add the sliced ochro and cook for about 5 minutes, stirring occasionally.
4. Pour in the prepared coconut milk and add the pumpkin. Bring to a boil.
5. Add the dasheen bush, cleaned raw crab, green seasoning, pimento pepper, whole hot pepper, and brown sugar.
6. Reduce the heat, partially cover the pot, and simmer for about 20 minutes, or until the dasheen bush is fully cooked, tender, and starting to break down.
7. Carefully remove the crab and whole hot pepper. Blend the callaloo with a swizzle stick or immersion blender until smooth and thick.
8. Return the crab and hot pepper to the pot. Taste and adjust the seasoning before serving.

Optional: How to Add Pig Tails

1. Boil the salted pigtail separately in water until tender and the excess salt has been removed.
2. Drain and chop into smaller pieces.
3. Add the pigtail to the callaloo along with the coconut milk and continue cooking as directed.

Taste before adding any additional salt, since the pigtail may still contribute some saltiness.

Storage & Reheating

• Refrigerate: Store leftover crab and callaloo in an airtight container in the refrigerator for up to 3–4 days.
• Freeze: Freeze in airtight, freezer-safe containers for up to 3 months.
• Reheat: Thaw overnight in the refrigerator if frozen, then reheat gently on the stovetop until piping hot. Add a little water if the callaloo has thickened too much.

Make-ahead tip: You can also prepare callaloo packs by combining the cleaned, chopped vegetables and seasonings in freezer bags. Freeze them until you’re ready to cook a fresh pot.

More Crab Recipes to Try

• Tobago curry crab and dumpling
• Curry crab stuffed dumplings
• Crab legs (jerked)

Crab and callaloo is more than just another side dish in Trinidad and Tobago. It’s part of our Sunday lunches, family gatherings, and food traditions.

If you try this recipe, let me know how it turns out in the comments. And tell me, do you make your callaloo with crab or without?

Frequently asked questions

Recipe

Renee Robley

Tobago Crab and Callaloo

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This easy crab and callaloo recipe combines dasheen bush, fresh herbs, and creamy coconut milk into a rich, savory side dish. A Trinidad and Tobago favorite that’s often served with Sunday lunch or enjoyed as a soup all on its own.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Side Dish

Cuisine: Caribbean

Calories: 338

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 bunch 10–15 leaves callaloo bush (dasheen bush or taro leaves)
• 1 pack ochro/okra about 12–15 pieces
• 2 cups coconut milk homemade or canned
• 4 pimento peppers chopped
• 1/2 teaspoon brown sugar
• 3 cloves garlic crushed
• 5 chives chopped
• 1/2 cup onion chopped
• 1/3 cup diced pumpkin calabaza
• 1 tablespoon green seasoning
• Salt and black pepper to taste
• 1 whole Scotch bonnet or habanero pepper
• 2 –3 crabs cleaned and chopped
• 2 –3 tablespoons coconut oil for the sauté method only

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Method

 

1. Wash and chop the dasheen bush leaves, removing any tough stems.
2. Add the dasheen bush, ochro, pumpkin, onion, chive, garlic, green seasoning, pimento peppers, brown sugar, cleaned crab, and whole hot pepper to a heavy-bottomed pot.
3. Pour in the prepared coconut milk and stir to combine.
4. Bring to a boil over medium-high heat, then reduce the heat to a simmer.
5. Partially cover the pot and simmer for about 20 minutes, stirring occasionally, until the dasheen bush is fully cooked, tender, and starting to break down.
6. Carefully remove the crab and whole hot pepper and set aside.
7. Use a swizzle stick or immersion blender to blend the callaloo until thick and smooth.
8. Return the crab and whole hot pepper to the pot. Taste and adjust the salt and black pepper before serving.

Nutrition

Calories: 338kcal

Notes

Callaloo bush = dasheen bush = taro leaves. Baby spinach is a decent backup if needed.
I use about 2 ochros per leaf of callaloo bush.
Tough stems = old bush. If they bend and don’t snap, skip them — they’ll make the dish bitter.
For extra flavor, sauté garlic and onion in a bit of oil first before adding everything else (optional method).
You can also make this dish with salted pigtail — boil first to remove excess salt, then add it with the coconut milk.

Recipe Printed From ThisBagoGirl.com

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