Crab and Callaloo Soup with Pimento

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A rich, spicy Caribbean soup blending fresh crab meat with tender callaloo greens and fragrant pimento for a comforting coastal flavor. This Caribbean-inspired seafood recipe, ready in about 40 minutes, pairs fresh crab meat, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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

• 1 lb fresh crab meat
• 2 tbsp vegetable oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2, diced celery stalks
• 1 small, whole scotch bonnet pepper
• 3 cups, chopped callaloo leaves (or spinach)
• 1 cup coconut milk
• 4 cups chicken broth
• 1 tsp, crushed pimento berries
• 2 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp lime juice

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 large diced yellow onion, 4 minced garlic cloves, and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 1 tsp crushed pimento berries, 2 sprigs fresh thyme, and 1 whole small scotch bonnet pepper. Cook for 2 minutes to release flavors.
3. Step 3: Pour in 4 cups chicken broth and 1 cup coconut milk. Bring to a gentle boil.
4. Step 4: Stir in 3 cups chopped callaloo leaves. Reduce heat and simmer for 10 minutes until the greens are tender.
5. Step 5: Gently fold in 1 lb fresh crab meat. Simmer for an additional 5 minutes to warm through without breaking up the crab.
6. Step 6: Remove and discard the thyme sprigs and scotch bonnet pepper. Season with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp fresh lime juice.
7. Step 7: Ladle the soup into bowls and serve hot with crusty bread or fried bake.