Eggless Crab Bisque
Total time50 min
Prep time15 min
Cook time35 min
5.0(17)
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Learn more →Ingredients
4 servings
For the bisque
- 2 tbsp garlic-infused oil
- 1 tbsp unsalted butter
- 6 scallions, green tops only, thinly sliced (about ¾ cup)
- 2 stalks celery, finely diced
- 1 medium carrot, finely diced
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tbsp gluten free flour
- ½ cup dry white wine
- 3 cups chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 1 cup heavy cream
- 1 lb lump crab meat, picked over for shells
- 1 tsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
- 1 tbsp fresh chives, chopped (optional)
Instructions
- 1
Heat the garlic-infused oil and butter in a large saucepan or Dutch oven over medium heat until the butter is melted and the mixture shimmers.
- 2
Add the scallion greens, celery, and carrot and cook, stirring occasionally, until softened and the celery is translucent, about 6–8 minutes.
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