This recipe is based on a recipe from the cookbook Recipes: The Cooking of the Caribbean Islands, which is part of the Time Life: Foods of the World series.
Wash 1/2 pound Callaloo under cold running water. Remove the leaves from their stems and chop.
In a heavy pot, melt 3 tablespoons butter over medium heat. Add 1/2 cup chopped onion and 1 finely chopped garlic clove. Stir frequently and cook for 5 minutes until transparent but not brown. Add the callaloo and stir frequently for about 5 minutes, until limp but still brightly colored.
Stir in 3 cups chicken stock, 1/2 cup coconut milk (not coconut water), 1 teaspoon salt, and freshly ground pepper to taste. Simmer until greens are tender.
Blend with a blending stick (optional step, but this made it more certain that my children would not pick through the greens).
Add 1/2 pound crab meat, picked clean. Stir for 2 to 3 minutes to heat the crab throughly.
Taste for seasoning and adjust as needed. Can be kept warm in a 170 degree oven if in an oven safe dish.
Optional: Add a dash of hot sauce for those who desire a little more spice.
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