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belizean crab soup recipe

Belizean Crab Soup (Coconut & Okra)

A cozy, authentic Belizean crab soup made with fresh blue or Dungeness crab, creamy coconut milk, okra, potatoes, and a Belizean-style dry flour roux. It’s simple, rich, and full of island warmth — perfect with white rice or soft bread.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course, Soup
Cuisine: Belizean, Caribbean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 2.5 lb 900–1,100 g blue or Dungeness crab, cleaned (or 1.5 lb/680 g pre-cooked pieces) — main protein
  • 1 can 13.5 oz / 400 ml coconut milk — creamy base
  • 3 tbsp 24 g all-purpose flour — dry roux
  • 1 medium onion diced — sweetness
  • 2 medium potatoes peeled & diced (about 2 cups) — body
  • 10 12 okra pods sliced ½-inch (about 1½ cups) — classic texture
  • 4 cups 960 ml water or light seafood stock — soup base
  • 1 tsp fine salt to taste
  • ½ tsp ground black pepper
  • 1 tsp paprika or annatto powder — color & warmth
  • 1 tbsp white vinegar — for rinsing crab optional, discard rinse
  • 1 whole Scotch bonnet or 1–2 small chilies pierced (optional, for heat)

Equipment

  • Large pot or Dutch oven for simmering the soup
  • Dry skillet — to toast the flour (dry roux)
  • Cutting board & chef’s knife for prep
  • Wooden spoon or whisk to stir roux/base
  • 1 Set Measuring cups/spoons accuracy
  • Bowl & colander to rinse/hold crab

Method
 

  1. Clean the crab (5 min): Rinse crab pieces under cool water. Remove gills and any soft innards. Briefly rinse with water mixed with a little vinegar; rinse again with plain water. Drain well.
  2. Toast the dry roux (6–8 min): In a dry skillet over low heat, add flour and stir constantly until light golden and nutty. Do not burn.
  3. Make the base (2–3 min): Transfer toasted flour to the pot. Whisk in 1 cup of the water/stock until smooth (no lumps).
  4. Build flavor (5 min): Add onion, potatoes, remaining water/stock, coconut milk, paprika/annatto, salt, and pepper. Bring to a gentle simmer.
  5. Simmer to tender (10–12 min): Cook until potatoes are just tender and the broth slightly thickens.
  6. Add crab & okra (8–12 min): Gently add crab pieces and sliced okra. Add whole chili if using. Simmer on low just until heated through and flavors marry. Avoid vigorous boiling.
  7. Taste & adjust (1–2 min): Remove chili (if used). Taste and adjust salt/pepper.
  8. Rest & serve (5 min): Let sit off heat for 5 minutes. Serve hot with steamed white rice or soft bread.

Notes

  • Don’t overcook the crab: Most crab is pre-cooked; you’re warming it through so it stays tender.
  • Roux control: Keep heat low when toasting flour; burnt roux turns the soup bitter.
  • Okra texture: For a lighter texture, use fewer okra slices.
  • Subs: Paprika ↔ annatto; potatoes ↔ cassava or ripe plantain; seafood stock ↔ water.
  • Spice: Add a whole Scotch bonnet and remove before serving for gentle heat.
  • Storage: Cool, then refrigerate in an airtight container up to 2 days. Reheat gently without boiling so the coconut milk stays smooth.