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Recipe for Ackee and Potato Soup with Crab Salad by Dawn’s Recipes

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Recipe for Ackee and Potato Soup with Crab Salad by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Ackee and Potato Soup with Crab Salad. It should take you about 1 hr 20 min to make this recipe. The Ackee and Potato Soup with Crab Salad recipe should make enough food for 8 to 10 servings.

You can add your own personal twist to this Ackee and Potato Soup with Crab Salad recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Ackee and Potato Soup with Crab Salad recipe.

Ingredients for Ackee and Potato Soup with Crab Salad

  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 leeks, white parts only about 4 inches each, sliced
  • 1 small onion, chopped
  • 1 pound Yukon Gold potatoes, peeled and roughly chopped
  • Bouquet garni (2 thyme sprigs, 1 bay leaf and several parsley stems)
  • 8 cups chicken stock
  • 1 (15-ounce can) ackee, drained and rinsed
  • Salt and freshly ground black pepper
  • Crab Salad, recipe follows
  • 1-pound lump crab meat, picked
  • 2 scallions, thinly sliced
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 1/2 teaspoon Cheryl’s Hot Sauce, recipe follows
  • 1 sprig fresh thyme, picked and chopped
  • Salt and freshly ground black pepper
  • 10 whole Scotch bonnet peppers, rinsed and stems removed
  • 1 to 1 1/2 cups white vinegar
  • 10 whole pimento seeds

Directions for Ackee and Potato Soup with Crab Salad

  1. In a medium size stockpot on medium heat, add oil then butter and sweat leeks and onions until translucent. Then add potatoes and bouquet garni. Stirring the ingredients until you smell the herbs. Now add chicken stock and bring to a boil then reduce to a simmer when potatoes are very tender, about 35 to 40 minutes. Add ackee and simmer for a few minutes more, then remove bouquet garni. Puree soup and season with salt and pepper.
  2. In the center of a shallow soup bowl, mound a small portion of the Crab Salad. Gently ladle about 6 to 8 ounces of the soup around the crab mound.
  3. Mix all the ingredients in bowl.
  4. To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.

Cookware for your recipe

You will find below are cookware items that could be needed for this Ackee and Potato Soup with Crab Salad recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Crab Salad – Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting “tail” (abdomen) (Greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. They live in all the world’s oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. Several other groups of crustaceans with similar appearances – such as king crabs and porcelain crabs are not true crabs, but have evolved features similar to true crabs through a process known as carcinisation.
  • Crab Recipes
  • Salad Recipes
  • Shellfish Recipes
  • Potato Soup
  • Vegetable Soup – Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
  • Potato – The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
  • Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
  • Caribbean – The Caribbean (/ˌkærɪˈbiːən, kəˈrɪbiən/, locally /ˈkærɪbiæn/; Spanish: Caribe; French: Caraïbes; Haitian Creole: Karayib; also Antillean Creole: Kawayib; Dutch: Caraïben; Papiamento: Karibe) is a region of the Americas that comprises the Caribbean Sea, its surrounding coasts, and its islands (some of which lie within the Caribbean Sea and some of which lie on the edge of the Caribbean Sea where it borders the North Atlantic Ocean). The region lies southeast of the Gulf of Mexico and of the North American mainland, east of Central America, and north of South America.The region, situated largely on the Caribbean Plate, has more than 700 islands, islets, reefs and cays (see the list of Caribbean islands). Three island arcs delineate the eastern and northern edges of the Caribbean Sea: The Greater Antilles to the north, and the Lesser Antilles and Leeward Antilles to the south and east. Together with the nearby Lucayan Archipelago, these island arcs make up the West Indies. The Bahamas and the Turks and Caicos Islands are sometimes considered to be a part of the Caribbean, even though they are neither within the Caribbean Sea nor on its border. However, The Bahamas is a full member state of the Caribbean Community and the Turks and Caicos Islands are an associate member. Belize, Guyana, and Suriname are also considered part of the Caribbean despite being mainland countries and they are full member states of the Caribbean Community and the Association of Caribbean States. Several regions of mainland South and Central America are also often seen as part of the Caribbean because of their political and cultural ties with the region. These include: Belize, the Caribbean region of Colombia, the Venezuelan Caribbean, Quintana Roo in Mexico (consisting of Cozumel and the Caribbean coast of the Yucatán Peninsula), and The Guianas (Guyana, Suriname, French Guiana, Guayana Region in Venezuela, and Amapá in Brazil).A mostly tropical geography, the climates are greatly shaped by sea temperatures and precipitation, with the hurricane season regularly leading to natural disasters. Because of its tropical climate and low-lying island geography, the Caribbean is vulnerable to a number of climate change effects, including increased storm intensity, saltwater intrusion, sea level rise and coastal erosion, and precipitation variability. These weather changes will greatly change the economies of the islands, and especially the major industries of agricultural and tourism.The Caribbean was occupied by indigenous people since at least 6000 BC. When European colonization followed the arrival of Columbus in Hispaniola, the population was quickly decimated by brutal labour practices, enslavement and disease and on many islands, Europeans supplanted the native populations with enslaved Africans.: 4–6  Following the independence of Haiti from France in the early 19th century and the decline of slavery in the 19th century, island nations in the Caribbean gradually gained independence, with a wave of new states during the 1950s and 60s. Because of the proximity to the United States, there is also a long history of United States intervention in the region.The islands of the Caribbean (the West Indies) are often regarded as a subregion of North America, though sometimes they are included in Middle America or then left as a subregion of their own and are organized into 30 territories including sovereign states, overseas departments, and dependencies. From 15 December 1954, to 10 October 2010, there was a country known as the Netherlands Antilles composed of five states, all of which were Dutch dependencies. From 3 January 1958, to 31 May 1962, there was also a political union called the West Indies Federation composed of ten English-speaking Caribbean territories, all of which were then British dependencies.
  • Potato Salad

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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