Crab Callaloo Soup


  • 2 lbs Land Crabs (cleaned)
  • 1 lb Smoked Pork
  • 1 lb Dasheen leaves (chopped)
  • 1 Onion (chopped)
  • 2 cloves Garlic (crushed)
  • 1 tsp Salt
  • 1 tbsp Celery (chopped)
  • 1 tbsp Parsley (chopped)
  • 12 oz Pumpkin cubed
  • 240 ml Coconut Milk
  • 2 lb Your choice of staples (e.g. green bananas, tannia, sweet potato, yam or dumplings)


Preparation for Crabs: Break off the back, remove legs, clean and wash. Rub with lime juice, season with green seasoning such as garlic, chives, onion. Marinade for 15 minutes.

Preparation for Soup: Remove any thick stems from the dasheen leaves. Steam dasheen leaves (or spinach) lightly until until tender, then set aside. In a large soup pan add the smoked pork and boil until cooked. Add the cubed pumpkin and staples to the boiling water. Next, add the celery, onions, garlic and parsley. Top up with enough water to cover and boil until staples are cooked. Lower heat, add salt to taste, coconut milk, dasheen leaves and simmer for a few more minutes.

- Spinach leaves can be substituted for dasheen leaves.
- The crab and/or smoked pork may be omitted from the recipes

Preparation time: approx 15 minutes 

Cooking time: 1 hr

Servings: 4


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