Spicy Cajun Crab and Greens Soup
Dive into a bowl of bold, heartwarming flavors with this Spicy Cajun Crab and Greens Soup! Bursting with the richness of succulent crab meat, tender greens, and a medley of fresh vegetables, this one-pot wonder is seasoned to perfection with zesty Cajun spices and smoky paprika. A gentle kick of cayenne pepper adds the perfect amount of heat, balanced by a splash of tangy lime juice. This soup is not only comforting but also brimming with nutrients, thanks to vibrant kale or collard greens and a hearty tomato base. Ready in just 45 minutes, it’s an ideal meal for a cozy night in or to impress guests with its restaurant-quality taste. Garnish with fresh parsley or cilantro for a pop of color, and serve it alongside crusty bread or over steamed rice for an unforgettable dining experience. Perfect for lovers of spicy seafood soups!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 stalks celery, diced
- 1 medium bell pepper, diced (any color, preferably green or red)
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 6 cups chicken or seafood stock
- 12 ounces crab meat (fresh or canned, drained and picked over for shells)
- 4 cups kale or collard greens, stemmed and chopped
- 1 14-ounce can diced tomatoes, with juice
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, celery, and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, Cajun seasoning, smoked paprika, thyme, and cayenne pepper (if using). Cook for another minute until fragrant.
Pour in the chicken or seafood stock and stir to combine with the vegetables and spices.
Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Gently add the crab meat to the pot, ensuring it is evenly distributed without breaking it apart too much.
Stir in the chopped greens and the diced tomatoes with their juice. Simmer for another 10 minutes, or until the greens are tender.
Season the soup with lime juice, salt, and black pepper to taste. Adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot with crusty bread or over steamed rice, if desired.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 10962 mg | 477% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 23.4 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3630 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
