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| 110 Gramm | Salt pork; or 6 slices of lean |
| | Bacon (4oz) |
| 450 Gramm | Callaloo leaves; or spinach or |
| | chinese cabbage |
| | (1lb) |
| 1 klein | onion |
| 1/4 Teelöffel | thyme |
| 1375 Milliliter | Chicken stock; (2 1/2 pints) |
| 225 Gramm | Crabmeat; flaked (8oz) |
| 8 | Crab claws |
| 1 Esslöffel | butter |
| | salt |
| | pepper |
| 1 klein | Green sweet pepper; sliced |
| 110 Gramm | Cornmeal; (4oz) |
| 110 Gramm | Plain flour; (4oz) |
| 1/2 Teelöffel | salt |
| | Water to bind |
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Cut the pork or bacon into 1 1/4cm (1/2 inch) pieces and chop the greens roughly. Put in a saucepan or cooking pot, together with the onions, thyme and chicken stock. Cook for about 20 minutes until the meat is tender.
Mix the cornmeal, plain flour, salt and water into a dough. Roll strips of the dough between your fingers and drop these into the soup. Add the flaked crab and claws and cook for a further 15 minutes until tender.
Stir in the butter and season to taste. Garnish with the green pepper slices.
Per serving: 1693 Calories (kcal); 106g Total Fat; (59% calories from fat); 62g Protein; 101g Carbohydrate; 301mg Cholesterol; 15894mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates
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