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Caribbean Recipes

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  • 2 lbs. Callaloo leaves, spinach, or chard
  • 1 clove garlic, chopped
  • 1 1/2 lbs. okra, sliced
  • 1 quart water
  • 4 scallions, chopped, tops and bottoms
  • 1 tbsp. parsley, chopped
  • 1/2 lb. crab
  • 1/2 tsp. thyme
  • 1/2 tsp. hot pepper sauce
  • Salt to taste


Combine all ingredients into a large pot. Cover and simmer for approximately 1 hour. Remove meat and puree stock. Cut meat into chunks and add to pureed mixture. Heat under low flame until ready to serve.

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