* Exported from BigOven *

Callaloo Voodoo

Recipe By : Cooking Live with Sara Moulton
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
2 pounds fresh crabmeat
3 tablespoon peanut oil
3 scallions, including green tops --minced
2 garlic cloves --minced
2 sprigs fresh thyme --crumbled
= (or 1/2 tspn dried thyme)
1/2 pound slab bacon --cut 1/4" dice
1 pound fresh spinach or callaloo greens --cleaned with
stems removed
1 pound okra --topped, tailed,
and cut into rounds
7 cups water
Salt --to taste
Freshly-ground black pepper --to taste
1 Scotch Bonnet chile --pricked with fork
3 limes --juiced

Brown the crabmeat in the oil with the scallions, 1 teaspoon of the
garlic, and the crumbled thyme.

In a stockpot, brown the diced bacon. Wilt the spinach in the rendered
bacon fat. Add the okra, cover with the water, add salt and freshly
ground black pepper to taste. Cook for 20 minutes, stirring constantly
with a whisk.

Add the crabmeat, remaining garlic, and chile that has been pricked with
a fork. Continue to cook over low heat for 20 minutes, stirring
occasionally. When done, add the lime juice, whisk it through
thoroughly, and serve hot.

This recipe yields 4 servings.

Formatted by Joe Comiskey -