Dairy Free Crab Bisque
Classic bisque gets its signature richness from heavy cream, which makes it one of those dishes that can feel completely off-limits if you're avoiding dairy. This version solves that beautifully by swapping in full-fat coconut milk, which brings the same velvety body and luxurious mouthfeel without a drop of butter or cream in sight. A soffritto of onion, celery, and carrot builds a deep savory base, while tomato paste and dry sherry add that complex, restaurant-worthy depth you'd expect from a proper bisque. Old Bay, smoked paprika, and a pinch of cayenne keep things lively, and a pound of lump crab meat makes every spoonful feel genuinely special. The half-blend technique — pureeing part of the soup and leaving the rest chunky — gives you that silky texture with satisfying bits of vegetable and crab throughout. A squeeze of fresh lemon at the end brightens everything up and makes the seafood flavor really sing. It serves four and is the kind of bowl that makes people ask for the recipe before they've even finished eating.
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Learn more →Ingredients
4 servings
For the bisque
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 medium carrot, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- ¼ cup dry sherry or dry white wine
- 3 tbsp all-purpose flour
- 3 cups seafood stock broth or chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp old bay seasoning
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 lb lump crab meat, picked over for shells
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion, celery, and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 2 minutes. Watch closely so the garlic does not scorch.
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