Callaloo and Crab Soup
Callaloo and crab soup is a Saint Lucian-style soup of leafy greens, crab, coconut milk, okra, and aromatics. Cook the crab until opaque and the greens completely tender.
Prep
20m
Cook
30m
Serves
4
Regional versions
Compare how this dish changes by country.
Estimated
Nutrition
Calories
Protein
Fat
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.
Soup
- 20mlVegetable Oil
- 100gOnion (finely chopped)
- 10gGarlic (crushed)
- 1pcsScotch Bonnet Chili (whole)
- 5gFresh Thyme (whole)
- 800mlWater
- 400mlCoconut Milk
- 150gOkra (sliced)
- 200gCallaloo Leaf (roughly chopped)
- 200gCrab Meat
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a soup pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- 02
Add the garlic, fresh thyme, and whole scotch bonnet chili and cook for 1 minute.
- 03
Pour in the water and coconut milk and bring the pot to a gentle simmer at about 95°C (203°F).
- 04
Add the okra and simmer for about 8 minutes, until it starts to soften and lightly thicken the broth.
- 05
Stir in the callaloo leaf and cook until wilted and tender, about 5 minutes.
- 06
Add the crab meat and cook gently for 3 minutes, just until heated through and the crab meat is opaque.
- 07
Season the soup with salt and black pepper. Remove the whole scotch bonnet chili before serving.
Ratings & Reviews
Log in to rate and review this recipe.