Calalou aux crabes (Crab Callaloo) is a traditional Guadeloupean recipe for a classic stew of pureed taro leaves an dcrabs flavoured with okra, cured meat and chilli. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Crab Callaloo (Calalou aux crabes).
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Calalou (callaloo) kalalou in Antillean Creole is a stew based on taro or tannia leaves often with crab, prawns and salt pork added. In Guadeloupe it's made either from taro leaves or a blend of taro and the related tannia leaves (as here). You can buy frozen taro leaves from Caribbean supermarkets, but it can be made from amaranth greens or even spinach at a pinch.
Ingredients:
6 crabs, as large as possible (land crabs are typical, but any crabs will do)
300g of feuille de madère (tannia Xanthosoma sagittifolium leaves [use more taro leaves])
300g of feuilles de siguine (taro laeaves)
1kg of assorted cured meats (salted pig tail and oxtail)
1 bouquet garni (thyme, parsley, chives, coriander)
1 habanero chilli
1 pinch of black peppercorns
ground cloves
1 bay leaf
1 allspice leaf
salt, to taste
2 lemons
1 onion, chopped
3 garlic cloves
10 to 12 okra
3 tbsp of oil
Method:
First, desalinate the cured meat by soaking it in lemon or vinegar water for at least 12 hours, changing the water occasionally.
Wash and finely chop the bouquet garni herbs and set aside. Wash and cut the okra into thin rounds.
Wash and chop the vegetables and greens, then cook them in a small amount of lightly-salted water until tender (about 15 minutes). After cooling, blend them to obtain a fairly thick purée.
Clean the crabs by brushing them and shell them raw. Set aside the fat, tomalley (digestive organs and roe) and meats taken from the main shel, place the other pieces (claws and legs) in a bowl and marinate them in a marinade made with lemon juice, garlic, black pepper, ground cloves, salt, minced chilli, and chopped onion, stirring occasionally. Blanch the chopped salted meats for about 15 minutes in a large pot of water.
In a pot, sauté the crab pieces in 3 tbsp of oil with the okra and half of the bouquet garni herbs. Cook, stirring occasionally, until the crabs change colour. Add the salt and cook for about 15 minutes, then add the vegetable and leaf puree and the remaining spices.
Simmer over low heat for about fifteen minutes. Adjust the seasoning if necessary.
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