Crab Meat Callaloo Soup

Crab Meat Callaloo Soup Recipe from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Crab Meat Callaloo Soup is a delicious and hearty soup that combines the flavors of crab meat, callaloo (a leafy green vegetable popular in Caribbean cuisine), and a variety of other ingredients to create a flavorful and satisfying dish.

History

This recipe has its roots in Caribbean cuisine, where callaloo is a staple ingredient in many dishes. The addition of crab meat adds a rich and savory flavor to the soup, making it a popular choice for seafood lovers.

Ingredients

2 tbsp butter
1 medium onion, diced
0.5 cup chopped celery
1 clove garlic, minced
4 cups chicken stock
1 cup coconut milk
0.5 lb (227 g) smoked ham or 1 small ham hock
1.5 cups washed, coarsely chopped, firmly packed callaloo or spinach leaves
1 cup sliced okra
1 tsp dried thyme
0.25 tsp freshly ground black pepper
1 Congo pepper or habanero, seeds removed, minced
1 lb (454 g) cooked crab meat, chopped
1 tbsp butter (optional)
salt, to taste

How to prepare

In a large saucepan, melt 2 tbsp of butter over medium heat.
Add the onion, celery, and garlic. Sauté for 2 to 3 minutes.
Pour in the stock, coconut milk, and ham. Bring the mixture to a boil.
Include the callaloo, okra, thyme, ground pepper, and Congo pepper.
Cover the pot and reduce the heat to low. Simmer the mixture, stirring occasionally, until the callaloo is thoroughly cooked (approximately 50 minutes).
Whisk the soup until it becomes very smooth or blend it in small batches using a blender.
Add the crab meat and heat it thoroughly.

Variations

You can add other vegetables such as carrots or bell peppers to the soup for added flavor and nutrition.
For a spicier version, add more Congo pepper or a dash of hot sauce.

Cooking Tips & Tricks

Be sure to wash the callaloo thoroughly before chopping it to remove any dirt or debris.

- For a richer flavor, you can use fresh crab meat instead of pre-cooked crab meat.

- Adjust the amount of Congo pepper to suit your spice preference - be careful, as these peppers can be very hot!

Serving Suggestions

Serve the soup hot with a side of crusty bread or rice for a complete meal.

Cooking Techniques

Be sure to simmer the soup on low heat to allow the flavors to meld together and the callaloo to cook thoroughly.

Ingredient Substitutions

If you can't find callaloo, you can substitute spinach or kale in this recipe.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving. Just be sure to store it in an airtight container in the refrigerator.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs or a drizzle of coconut milk for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

20g per serving

Vitamins and minerals

This soup is rich in vitamins A, C, and K, as well as minerals such as iron and calcium.

Alergens

This recipe contains shellfish (crab) and dairy (butter), so be cautious if you have allergies to these ingredients.

Summary

This soup is a good source of protein and vitamins, but it is also high in fat and calories. Enjoy it in moderation as part of a balanced diet.

Summary

Crab Meat Callaloo Soup is a flavorful and satisfying dish that combines the rich flavors of crab meat with the earthy taste of callaloo. Enjoy this soup as a comforting meal on a cold day or as a special treat for seafood lovers.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend Evelyn in the small village of Moruga, Trinidad. Evelyn had always been a wonderful cook, and she invited me into her kitchen to watch her prepare a special dish she called Crab Meat Callaloo Soup.

As I watched her deftly chop the fresh callaloo leaves and clean the succulent crab meat, I couldn't help but marvel at her culinary skills. Evelyn explained to me that callaloo was a popular leafy green vegetable in Trinidad and Tobago, and that it was often used in soups and stews to add a unique flavor and texture.

She went on to tell me that the addition of crab meat to the soup gave it a delicious seafood twist that was truly irresistible. I was captivated by the sights and smells wafting from her kitchen, and I knew that I had to learn how to make this dish for myself.

Evelyn patiently walked me through each step of the recipe, from sautéing the aromatics to simmering the soup until it was rich and flavorful. She shared with me the importance of using fresh ingredients and taking the time to let the flavors meld together to create a truly unforgettable dish.

As we sat down to enjoy the Crab Meat Callaloo Soup together, I was struck by how the flavors danced on my palate, each bite a symphony of savory and spicy notes. Evelyn smiled as she watched me savor every spoonful, knowing that she had passed on a piece of her culinary heritage to me.

From that day on, Crab Meat Callaloo Soup became a staple in my own kitchen. I would often make it for family gatherings and special occasions, always receiving rave reviews from my loved ones. The recipe became a symbol of the bond between Evelyn and me, a reminder of the time we spent together in her cozy kitchen, sharing stories and laughter as we cooked.

Over the years, I have added my own touches to the recipe, experimenting with different spices and ingredients to make it uniquely my own. But no matter how many variations I try, the essence of Evelyn's original recipe always shines through, a testament to her talent and generosity in sharing her culinary knowledge with me.

Now, as I share this recipe with you, my dear grandchild, I hope that you will feel the same sense of joy and connection that I do when I make Crab Meat Callaloo Soup. Remember to take your time, savor each step of the process, and most importantly, enjoy the delicious results of your labor.

As I write this, I can almost smell the fragrant aroma of the soup simmering on the stove, the rich flavors mingling together in perfect harmony. I hope that one day, you will have the opportunity to pass on this recipe to someone you hold dear, just as I did with you.

With love and warm memories,

Grandma