Callaloo and Crab Soup with Okra

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty Trinidadian soup blending tender callaloo greens, fresh crab, and slimy okra in a comforting, flavorful broth. This Caribbean-inspired seafood recipe, ready in about 45 minutes, pairs fresh callaloo leaves (or spinach), fresh crab meat, okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups, chopped fresh callaloo leaves (or spinach)
• 1 lb fresh crab meat
• 1 cup sliced okra
• 1 medium, diced onion
• 3, chopped scallions
• 3, minced garlic cloves
• 2 tbsp vegetable oil
• 1 cup coconut milk
• 4 cups water
• 2 sprigs thyme
• 1 whole, pierced scotch bonnet pepper
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced onion, 3 chopped scallions, and 3 minced garlic cloves; sauté for 4-5 minutes until soft and fragrant.
2. Step 2: Add 6 cups chopped callaloo leaves and 1 cup sliced okra, stirring for 3 minutes until they start to wilt.
3. Step 3: Pour in 4 cups water and 1 cup coconut milk, then add 2 sprigs thyme and 1 whole pierced scotch bonnet pepper. Bring to a boil.
4. Step 4: Reduce heat to low and simmer uncovered for 20 minutes until vegetables are tender and broth is flavorful.
5. Step 5: Stir in 1 lb fresh crab meat, 1 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes to heat the crab through.
6. Step 6: Remove the scotch bonnet pepper and thyme sprigs before serving the soup hot.