Ackee and Potato Soup with Crab Salad Recipe

Name: Ackee and Potato Soup with Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a medium size stockpot on medium heat, add oil then butter and sweat leeks and onions until translucent.
2
Then add potatoes and bouquet garni.
3
Stirring the ingredients until you smell the herbs.
4
Now add chicken stock and bring to a boil then reduce to a simmer when potatoes are very tender, about 35 to 40 minutes.
5
Add ackee and simmer for a few minutes more, then remove bouquet garni.
6
Puree soup and season with salt and pepper.
7
In the center of a shallow soup bowl, mound a small portion of the Crab Salad.
8
Gently ladle about 6 to 8 ounces of the soup around the crab mound.
9
Mix all the ingredients in bowl.
10
To a blender, add peppers and 1 cup of vinegar and puree.
11
Add remaining vinegar, if needed.
12
Stir in pimento seeds.
13
Store in a bottle or jar in refrigerator.

1408

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 tablespoons unsalted butter, 2 leeks, white parts only about 4 inches each, sliced, 1 small onion, chopped, and more.

Yes, Ackee and Potato Soup with Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ackee and Potato Soup with Crab Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions