Callaloo and Crab Soup

Name: Callaloo and Crab Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Saint Kitts and Nevis
Ingredients: 20 ml Vegetable Oil; 100 g Onion (finely chopped); 10 g Garlic (crushed); 120 g Okra (sliced); 200 g Callaloo Leaf (roughly chopped); 300 g Crab Meat (cooked and picked over for shell); 400 ml Coconut Milk; 800 ml Meat Stock; 1 pcs Scotch Bonnet Chili (left whole); 5 g Fresh Thyme; 6 g Salt; 2 g Black Pepper; 15 ml Lime Juice

A soothing, coconut-rich soup built on tender callaloo, okra, herbs, and sweet crab meat. The broth is silky and aromatic, with the gentle heat and freshness typical of island home cooking.

Prep

25m

Cook

35m

Serves

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Estimated

Nutrition

Per serving

423kcal

Calories

25g

Protein

32g

Fat

18g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

20ml
Vegetable Oil
100g
Onion (finely chopped)
10g
Garlic (crushed)
120g
Okra (sliced)
200g
Callaloo Leaf (roughly chopped)
300g
Crab Meat (cooked and picked over for shell)
400ml
Coconut Milk
800ml
Meat Stock
1pcs
Scotch Bonnet Chili (left whole)
5g
Fresh Thyme
6g
Salt
2g
Black Pepper
15ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until softened, then stir in the garlic.
02
Add the okra and cook briefly, then pour in the meat stock and coconut milk.
03
Add the fresh thyme, whole scotch bonnet chili, salt, and black pepper, and bring the soup to a gentle simmer.
04
Stir in the callaloo leaf and cook until it softens into the broth.
05
Add the crab meat and simmer gently until heated through and the soup is lightly thickened.
06
Finish with the lime juice, remove the scotch bonnet chili, and serve hot.

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