Steamed Callaloo with Coconut Milk and Crab

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant leafy green callaloo simmered with fresh crab and creamy coconut milk, capturing the essence of Trinidad’s coastal flavors. This Caribbean-inspired seafood recipe, ready in about 45 minutes, pairs callaloo leaves or spinach, chopped, fresh crab claws, cleaned, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sauté for 3 minutes until soft and fragrant.
  2. Step 2: Add 1 lb cleaned fresh crab claws to the pot and cook for 5 minutes, stirring occasionally until the shells begin to turn orange.
  3. Step 3: Stir in 4 cups chopped callaloo leaves, 1 tsp fresh thyme leaves, and 1 whole scotch bonnet pepper (do not puncture). Cook for 2 minutes until the greens begin to wilt.
  4. Step 4: Pour in 1 cup coconut milk and 1/2 cup water, season with 1 tsp salt and 1/2 tsp black pepper. Cover the pot and simmer gently for 20 minutes until the callaloo is tender and crab meat is cooked through.
  5. Step 5: Remove the whole scotch bonnet pepper before serving to avoid over-spicing. Serve hot as a side dish or with rice for a taste of Trinidad’s coast.

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