Callaloo Voodoo

Recipe Ingredients

2 lbs	908g / 32oz	Fresh crabmeat
3 tablespoons	45ml	Peanut oil
3		Scallions, including green tops - minced
2		Garlic cloves - minced
2 sections		Fresh thyme - crumbled
		= (or 1/2 tspn dried thyme)
1/2 lb	227g / 8oz	Slab bacon - cut 1/4" dice
1 lb	454g / 16oz	Fresh spinach or callaloo greens - cleaned with
		Stems removed
1 lb	454g / 16oz	Okra - topped, tailed,
		And cut into rounds
7 cups	1659ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Scotch Bonnet chile - pricked with fork
3		Limes - juiced

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9468) - from the TV FOOD - NETWORK

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