Alpha Gal Friendly Crab Bisque with Fennel & Ginger
Total time1 hr
Prep time20 min
Cook time40 min
4.6(30)
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Learn more →Ingredients
4 servings
For the bisque
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium fennel bulb, trimmed and thinly sliced (fronds reserved for garnish)
- 2 medium leeks, white and light-green parts only, thinly sliced and rinsed
- 2 medium carrots, peeled and diced
- 1 tbsp fresh ginger, peeled and finely grated
- 3 tbsp all-purpose flour
- 3 cups low-sodium seafood stock broth or low-sodium chicken broth
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ tsp sweet paprika
- ½ tsp salt, plus more to taste
- 12 oz lump crab meat, picked over for shells
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- reserved fennel fronds, roughly torn (optional)
Instructions
- 1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the fennel, leeks, and carrots and cook, stirring occasionally, until softened and the leeks are translucent, about 8–10 minutes.
- 2
Stir in the grated ginger and cook until fragrant, about 1 minute.
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