Tobagonian Crab and Callaloo Soup

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and hearty crab soup simmered with tender callaloo leaves, fresh vegetables, and Caribbean seasonings, perfect for a comforting bowl. This Caribbean-inspired seafood recipe, ready in about 50 minutes, pairs fresh crab meat, callaloo leaves, onion 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.

Prep: 15 min Cook: 35 min Serves 4 Caribbean cuisine 280 cal/serving

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Ingredients

1 lb fresh crab meat
3 cups, chopped callaloo leaves
1 medium, diced onion
2, diced celery stalks
3, minced garlic cloves
1, whole scotch bonnet pepper
1 cup coconut milk
4 cups vegetable broth
2 sprigs fresh thyme
2 tbsp butter
1 1/2 tsp salt
3/4 tsp black pepper
1 tbsp lime juice

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Instructions

Step 1: In a large pot, melt 2 tbsp butter over medium heat. Add 1 medium diced onion, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
Step 2: Add 3 cups chopped callaloo leaves and 1 whole scotch bonnet pepper. Stir for 2 minutes until callaloo wilts.
Step 3: Pour in 4 cups vegetable broth and bring to a boil. Add 2 sprigs fresh thyme, 1 1/2 tsp salt, and 3/4 tsp black pepper. Reduce heat and simmer gently for 15 minutes.
Step 4: Stir in 1 lb fresh crab meat and 1 cup coconut milk. Continue to simmer for 10 minutes until crab is heated through and flavors meld.
Step 5: Remove and discard the whole scotch bonnet pepper and thyme sprigs. Stir in 1 tbsp lime juice to brighten the soup before serving hot.