Remove a small appendage to taste for doneness. Lobster can be used as well. Cut the tail in medallions and cook like the crab. Clean the head by removing the stomach sac. Place the head and carapace back in the pot, leaving the appendages attached.
Presentation Allow the shells and appendages of the crab or lobster to protrude from the callaloo.
The lobster's head and carapace can be arranged like a sea serpent. Warn diners about its protective spines that give the Caribbean Spiny Lobster its name. Drag a toothpick to show motion like the sails or smokestack in the wind. So I hear the people say. Every form of ham is often added to callaloo, including diced cooked ham, bacon slabs, ham hocks and pigtail.