Callaloo Soup with Crab

Ingredients

 * ¼ lb pickled meat
 * 2 – 3 crabs
 * 1 dozen eddoes or taro leaves
 * 8 ochroes (okra)
 * celery, garlic, eschallot
 * salt and pepper to taste
 * 1 tbsp butter
 * 1 pint boiling water
 * shrimp

Directions

 * 1) Soak and cut up the pickled meat.
 * 2) Scald the crabs to kill them, then scrub them well.
 * 3) Strip the stalks and midribs from the dasheen leaves, then wash and roll them.
 * 4) Wash and cut up the ochroes, eschallot, celery and garlic.
 * 5) Put all ingredients except the butter in a large saucepan.
 * 6) Pour on the boiling water and let simmer until everything is soft—about ½ to ¾ hour.
 * 7) Remove the crabs, swizzle thoroughly, add butter and reheat.
 * 8) If desired, remove the flesh from the crabs and add to the callaloo before serving.