Creamy Crab and Coconut Soup Recipe

Creamy Crab and Coconut Soup Recipe: There's nothing not to love in this rich soup that combines two amazing ingredients.
Course Dinner, Lunch
Cuisine Dominican-Inspired
Keyword coconut and crab soup, crab soup, crab soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 628kcal
Author Clara Gonzalez


  • 1 tablespoon of coconut oil
  • 12 garlic cloves , sliced
  • 2 red bell peppers , chopped
  • 6 cups of coconut milk
  • 6 cups of water
  • 3 tablespoons of all-purpose flour
  • 2 lb [0.9 kg] of crabmeat , clean of cartilage and shell pieces
  • 1 1/2 teaspoon of salt (or to taste)
  • 1/4 teaspoon of freshly-cracked pepper (or to taste)


  • Heat the oil over low heat in a 3 qt [3 lt] pot.
  • Cook and stir the garlic and bell peppers until they are cooked-through. Remove from the heat.
  • Mix coconut milk, water, flour and half the crabmeat and puree in the blender. Add this mixture to the pot with the bell pepper and garlic.
  • Return the pot to the stove and simmer over low heat until liquid has reduced a third, stir often to prevent it from sticking to the bottom. Add the remaining crabmeat and simmer for another 5 minutes. Season with salt and pepper to taste.
  • Serve warm with rustic bread.


Calories: 628kcal | Carbohydrates: 14g | Protein: 33g | Fat: 52g | Saturated Fat: 43g | Cholesterol: 64mg | Sodium: 1878mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 65.3mg | Calcium: 124mg | Iron: 8.8mg