How to make Bahamian Crab Soup and Dough: Cooking with Bernadette Clayborne

crab meat

🥗Healthier: shrimp

💰Cheaper: canned crab meat

Canned crab is more affordable and still flavorful.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces fat while retaining flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is more flavorful and cost-effective.

dumpling dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dumplings

Whole wheat adds fiber, while store-bought saves time.

Clean the Island crabs by removing the back and taking out the fat.

Tenderize the conch by beating it in a plastic bag.

Pressure cook the conch and ham hocks with water for about 30 minutes.

Boil spare ribs in water seasoned with salt and garlic powder for about 30 minutes.

Sauté crab fat in margarine until it becomes like crab butter.

Add chopped celery, garlic, and okra to the sautéed crab fat and cook until slightly tender.

Add the stock from the boiled conch and ham hocks to the pot with spare ribs.

Stir in the sautéed crab fat and herb mixture into the pot.

Add 2/3 can of pumpkin puree to the soup for creaminess.

Season with Browning sauce and smoked paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens