2 pounds fresh crab meat
3 tablespoons peanut oil
3 scallions, including the green tops, minced
2 cloves garlic, minced
2 branches fresh thyme, crumbled, or 1/2 teaspoon dried
1/2 pound slab bacon, cut into 1/4-inch 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 and freshly ground black pepper
1 scotch bonnet-type chili, Pricked with a fork
Juice of 3 limes
METHOD / DIRECTIONS:
Brown the crab meat 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, and add salt and freshly ground black pepper to taste. 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. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice, whisk it through thoroughly, and serve hot.
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