RESET360 with Camille McLaughlin
Soups

Callaloo with Crab

A thick, silky Caribbean soup of greens and okra simmered in coconut milk with thyme and chile, then folded with sweet lump crab.

Why you'll love Callaloo with Crab

Callaloo is the beloved greens soup of Trinidad and the Caribbean, made from the leaves of the dasheen or amaranth plant, simmered with okra, coconut milk, thyme, and a whole hot pepper until silky and thick. Fresh callaloo greens, sold as callaloo or amaranth in Caribbean and Asian markets, give it its deep green flavor, and sweet lump crab folded in at the end makes it special.

Okra is what gives callaloo its body. As it simmers, it releases a natural thickness that, along with the coconut milk, turns the blended greens velvety and rich. A whole chile simmered in the pot and then removed gives the soup a gentle warmth without too much heat, and the crab goes in at the very end so it stays sweet and tender.

It is a deep green, nourishing bowl that tastes of the islands.

Quick overview: This Callaloo with Crab takes 20 min of hands-on time and about 55 min in all and makes 4 servings, each about 1 1/2 cups. You'll need a pot and a blender.

Jump to recipe

Silky green callaloo soup with lump crab
Prep 20 minCook 35 minTotal 55 minServes 4Serving about 1 1/2 cupsYou'll need Pot, Blender

Ingredients

  • 12 oz lump crab meat, picked over for shells
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 scallions, chopped
  • 4 sprigs fresh thyme
  • 8 oz fresh or frozen okra, sliced
  • 1 1/2 lb fresh callaloo (amaranth) greens, thick stems removed, chopped
  • 1 can (13.5 oz) full-fat coconut milk Label: coconut and water, with no gums or sugar
  • 2 cups chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1 whole serrano or habanero chile
  • 3/4 tsp fine sea salt
  • 1 tbsp fresh lime juice
  • Make it from scratch: Chicken Bone Broth

Instructions

  1. Soften the aromatics: Heat the olive oil in a large pot over medium heat. Cook the onion for 5 minutes, then add the garlic, scallions, and thyme for 1 minute.
  2. Simmer the greens: Add the okra, callaloo greens, coconut milk, broth, whole chile, and salt. Bring to a simmer, cover, and cook for 25 minutes, until the greens and okra are very soft.
  3. Remove the chile: Carefully lift out the whole chile and the thyme stems. Leaving the chile whole gives warmth without too much heat.
  4. Blend: Blend with an immersion blender until mostly smooth and silky, or leave it a little textured if you prefer.
  5. Add the crab: Stir in the lime juice, then gently fold in the crab and warm it through over low heat for 2 minutes.
  6. Serve: Taste for salt and ladle into bowls.

Storage and leftovers

Refrigerate for up to 2 days. The crab is best the day it is made.

Make the greens base ahead and freeze it for up to 3 months, then fold in the crab when you reheat it.

Variations

  • Shrimp: Fold in cooked shrimp in place of the crab.
  • Spinach: When callaloo greens are out of season, use 1 1/2 lb fresh spinach, and simmer it for the last 10 minutes only, since it cooks faster.
  • Spicier: Pierce the chile with a knife before simmering, or leave it in.
  • Rustic: Leave the soup unblended for a chunky callaloo.

Notes and tips

  • Keep the chile whole: A whole chile flavors the soup gently. A cut one makes it very hot.
  • Fold the crab gently: Keep the lumps whole.
  • Check the coconut milk label: It should list coconut and water, with no gums or sugar.
  • Pick the crab: Run your fingers through it to find any bits of shell.

Nutrition and mindful eating

  • Crab brings protein, zinc, selenium, and vitamin B12.
  • Callaloo greens fill the bowl with folate, vitamin K, and fiber.
  • Okra adds fiber and gives the soup its body.
  • Coconut milk is the real fat that makes the soup rich and silky.
  • As you eat, notice the silky greens, the sweet crab, and the gentle warmth of the chile, and pay attention to how a bowl full of greens can feel deeply nourishing.

Frequently asked questions

Have a question about this Callaloo with Crab? Start here, with the questions people ask most.

What is callaloo?

A Caribbean greens soup made with leafy greens, okra, coconut milk, and herbs.

Can I use frozen callaloo?

Yes. Frozen chopped callaloo from a Caribbean market works; use the same weight, thawed and squeezed dry.

Is it spicy?

Gently. The whole chile adds warmth; remove it early for less.

Can I use canned crab?

Yes, though fresh or pasteurized lump crab has the best texture.

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Tags: Soups, Caribbean, Dairy-Free