Caribbean Spinach Crab Ham Soup Recipes

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.

CARIBBEAN POTATO SOUP

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer., Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.

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.

STUFFED CRABS CARIBBEAN STYLE

Steps:

• Preheat the oven to 400 degrees.
• Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
• Remove from the heat and use the mixture to fill 4 to 8 clam shells.
• Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.

HAM AND BEAN SOUP II

Steps:

• In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
• Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
• Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

HAM, BEAN AND SPINACH SOUP

Steps:

• Brush very large non-stick saucepan with oil, saute ham, onions, carrots and sage over medium heat for about 5 minutes or until veggies are mostly cooked.
• Add beans, chicken stock and water; bring to a boil.
• Simmer for about 5 minutes.
• Stir in spinach and cook for another 2 to 5 minutes until spinach is cooked through.