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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put oil and bacon pieces in stockpot and cook bacon crispy. | 2. Add onion and garlic and seasonings, sauté; add stock, okra, silver beet and WHOLE pepper. Bring to boil, and then simmer until all vegetables are soft (approximately 1- 1 1/2 hours), BEING VERY CAREFUL NOT TO BURST THE WHOLE PEPPER. With spoon carefully remove pepper and discard. | 3. Using an electric beater (or hand held swizzle stick) beat soup until vegetables are mashed down (do not puree). Return pot to heat, and add crabmeat/crabs; simmer until cooked. | 4. Serve hot and wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs-- ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dasheen leaf	1	bunch		445.0	0.0	99.0	2.5
silver beet	1	bunch		445.0	0.0	99.0	2.5
okra	12	ounces	cut	112.264	25.3444	6.5657	0.6464
garlic clove	3		chopped	445.0	0.0	99.0	2.5
scotch bonnet pepper	1			445.0	0.0	99.0	2.5
spring onion	1	bunch	peeled chopped	-	-	-	-
thyme	1	sprig		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
crabmeat crab	500	g	cut	445.0	0.0	99.0	2.5
streaky bacon	250		cut	445.0	0.0	99.0	2.5
seasoning				-	-	-	-
chicken stock vegetable	2 - 2 1/2	cups		445.0	0.0	99.0	2.5
west indian pepper sauce	3 -5	drop		445.0	0.0	99.0	2.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.