Caribbean Spinach Crab Ham Soup Recipes

SPINACH AND CRAB MEAT SOUP

Steps:

• Blend flour and butter in saucepan to make roux. Cook for a few minutes using a wire whisk.
• Add chicken broth and 1 can water slowly, whisking all the time.
• Defrost spinach and lightly saute with onion until tender.
• Add to soup mixture.
• Add crab, pepper, and finish with cream.
• Refrigerate 3 days to allow flavors to ripen.

CARIBBEAN CALLALOO AND CRAB

Steps:

• Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
• Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
• Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.

CARIBBEAN SPINACH, CRAB & HAM SOUP

Steps:

• In a large saucepan, melt the butter over medium low heat.
• Reduce heat to low and add the onion and garlic.
• Cook, covered, for 3-4 minutes stirring occasionally.
• Add the spinach and cook, uncovered for 2 minutes.
• Add the broth, milk, coconut extract, white pepper and reduce heat and simmer, uncovered, for 3-4 minutes.
• Add the crabmeat and ham and the hot pepper sauce if using.
• Cook for 2-3 minutes or until meat is warmed through.
• Serve warm.