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Jamaican Crab Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Known as Callaloo after the type of greens typically used from the dasheen or taro plant. If you don't have access to those, use fresh spinach or even Swiss chard.
about 1/2 pound fresh spinach leaves or Swiss chard
1/4 cup unsalted butter
1 small onion or 2 shallots, finely chopped
2 cloves garlic, finely chopped
3 cups good quality chicken broth
1/2 cup coconut milk
1/2 - 1 teaspoon sea salt (depends on the broth)
1/4 teaspoon freshly ground pepper
about 1/2 pound cooked crab meat
1-2 dashes hot pepper such as Tabasco
Wash the greens carefully and with a chef knife shred into fine strips. Set aside. Heat a 4-5 quart heavy bottomed stock pot or saucepan, adding the butter to melt. Add the chopped onions and garlic, cook and stir about 3-4 minutes. Add the shredded greens, cook and stir about 3 minutes or until they are wilted. Add the broth, coconut milk, salt and pepper. Bring to a boil, reduce to simmer for 5-6 minutes to develop the flavors. Add the crab and hot sauce. Heat but do not let it boil. Taste and correct seasonings as desired. Serve!
Recipe created 2013-02-19.
