22
Aug
2006
Ingredients:
- 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
Method
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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