{"id":8022,"date":"2021-12-28T10:07:21","date_gmt":"2021-12-28T17:07:21","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8022"},"modified":"2023-01-23T11:16:53","modified_gmt":"2023-01-23T18:16:53","slug":"crab-callaloo-recipe","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/12\/28\/crab-callaloo-recipe\/","title":{"rendered":"Crab Callaloo Recipe"},"content":{"rendered":"<p>Some people in Trinidad and Tobago believe that the way for a woman to catch a husband is too feed him her best callaloo. This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3>Crab Callaloo Ingredients<\/h3>\n<ul>\n<li>2 tablespoons butter<\/li>\n<li>1 medium onion, diced<\/li>\n<li>1\/2 cup chopped celery<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>4 cups chicken stock<\/li>\n<li>1 cup coconut milk (not sweetened coconut cream)<\/li>\n<li>1\/2 pound smoked ham, diced, or 1 small ham hock<\/li>\n<li>2 1\/2 cups washed, coarsely chopped, firmly packed callaloo (dasheen), or substitute spinach leaves<\/li>\n<li>1 cup sliced okra<\/li>\n<li>1 teaspoon dried thyme<\/li>\n<li>1\/4 teaspoon freshly ground black pepper<\/li>\n<li>1 Congo pepper (<a href=\"https:\/\/www.burn-blog.com\/15027\/when-habaneros-ruled-the-world-of-peppers-pt-1\/\">habanero<\/a>), seeds and stem removed, minced<\/li>\n<li>1 pound cooked <a href=\"https:\/\/www.seafood-harvest.com\/?s=crab\">crabmeat<\/a>, chopped<\/li>\n<li>1 tablespoon butter (optional)<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Heat the butter in a large saucepan and saute the onion, celery, and garlic for 2 or 3 minutes. Add the chicken stock, coconut milk and ham and bring to a boil. Add the callaloo or spinach, the okra, thyme, black pepper, and Congo pepper.<\/li>\n<li>Reduce the heat to a simmer and cook, covered, for about 50 minutes, stirring occasionally, until the callaloo is thoroughly cooked.<\/li>\n<li>Whisk the soup until very smooth, or puree it in small batches in a blender. Add the crabmeat and heat thoroughly. Add the butter, swizzled over the top, and taste for salt.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@kindelmedia?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Kindel Media<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/close-up-photo-of-crab-8352789\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.<\/p>\n","protected":false},"author":5,"featured_media":8024,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[846,383,466,849,847,133,848],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8022"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8022"}],"version-history":[{"count":2,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8022\/revisions"}],"predecessor-version":[{"id":8025,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8022\/revisions\/8025"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8024"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}