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Sopa de Cangrejo (Crab and Coconut Soup) |mycolombianrecipes.com

Sopa de Cangrejo (Crab and Coconut Soup)

Erica Dinho
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 1 pound king crab legs and claws
  • 2 tablespoons oil
  • 5 scallions chopped
  • ½ red bell pepper chopped
  • 3 garlic cloves chopped
  • 4 cups vegetable or fish broth
  • 1 pound of yuca
  • 2 cups coconut milk
  • ½ teaspoon achiote powder or color
  • Salt and pepper to taste
  • 1 pound of crab meat


  • Cook the crab legs in water for 10 minutes. While the crab legs are cooking, heat the oil over medium high heat in a medium pot. Add the scallions, red bell pepper and garlic. Cook for about 3 minutes or until tender. Remove the crab legs from the water and set aside until ready to serve.
  • Add the broth and yuca let it cook for about 15 minutes then add the coconut milk, achiote powder, salt and pepper. Cook for about 10 minutes more or until the yuca is tender. Add the crabmeat and stir well to combine.
  • Garnish with scallions and the crab legs and serve warm.
Keyword colombian soup
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