Créole-Spiced Caribbean Callaloo with Crab and Coconut Cream
A flavorful fusion of Caribbean spices and creamy coconut delight.
This delightful Caribbean dish combines the fragrant spices of Créole cuisine with the rich flavors of crab and coconut cream for a comforting and exotic experience.
- 1 h 15 min
- 4
- Intermediate
Ingredients
For the Callaloo
For the Crab
For the Coconut Cream
For the Créole Spice Mix
Preparation
Marinating the Crab
Combine ingredients
Mix the crab meat with lemon juice, scallions, and a pinch of salt.
Refrigerate
Let it marinate in the refrigerator for 15 minutes.
Add spice mix
Add half of the Créole spice mix to infuse further flavor.
Preparing the Coconut Cream
Combine in saucepan
In a saucepan, combine coconut milk, ginger, and nutmeg.
Simmer
Simmer over low heat for 10 minutes, stirring occasionally.
Do not let the coconut milk boil.
Rest
Set aside to let the flavors meld together.
Use fresh coconut milk if available for enhanced flavor.
Cooking Process
Sautéing Onions and Garlic
Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until translucent.
Adding Vegetables
Stir in the bell pepper, spinach, and okra. Cook for 5 minutes until vegetables soften.
Adding Seasonings and Coconut Cream
Mix in thyme, cayenne pepper, salt, black pepper, and the remaining Créole spice mix. Pour in the prepared coconut cream and let it simmer for another 5 minutes.
Plating & Serving
Créole-Spiced Caribbean Callaloo with Crab and Coconut Cream
Créole-Spiced Caribbean Callaloo with Crab and Coconut Cream
Plating & Serving
Serve the Callaloo in a shallow dish, topping with the marinated crab. Drizzle the remaining coconut cream and sprinkle with additional Créole spices for a burst of color and flavor.