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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 lbs fresh crabmeat |
3 tablespoons peanut oil |
3 scallions, including the green tops, minced |
2 garlic cloves, minced |
2 sprigs fresh thyme (crumbled, or 1/2 teaspoon dried) |
1/2 lb thick slab bacon, cut into 1/4-inch dice |
1 lb fresh spinach (or callaloo greens, cleaned with stems removed) |
1 lb okra, topped, tailed, and cut into rounds |
7 cups water (or stock) |
salt & freshly ground black pepper (to taste) |
1 fresh chili pepper, pricked with a fork |
3 limes, juice of |
Directions:
1. Brown the crab meat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme.
2. In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat.
3. Add the okra, cover with the water or stock, and add salt and freshly ground black pepper to taste.
4. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crab meat, remaining garlic, and chili that has been pricked with a fork.
5. Continue to cook over low heat for 20 minutes, stirring occasionally.
6. When done, add the lime juice, whisk it through thoroughly, and serve hot.
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