| 1 | c | Olive oil; plus |
| 1 | tb | Olive oil |
| 1 | | Smoked ham hock -; (abt 8 to 10 oz) |
| 1/2 | c | Chopped onions |
| 2 | qt | Crab or fish stock |
| 2 | qt | Water |
| | Emeril's Essence; see * Note |
| 3 | | Bay leaves |
| 6 | c | Roughly-chopped assorted greens (such as collards; mustards, turnip, chard, dandelion, beet greens, or spinach) |
| 1 | ts | Salt |
| | Freshly-ground black pepper; to taste |
| 1/2 | lb | Lump crabmeat; picked over for shells and cartilage |
| 1 | | Red bell pepper; roasted, peeled, and diced |
| 1 | tb | Chopped garlic |
| 1 | tb | Chopped fresh cilantro |
| 1 | | Egg |
| | Salt; to taste |
| | Crushed red pepper; to taste |
| | Cayenne pepper; to taste |
| | Coconut; as needed |
