Nickel Allergy Friendly Dairy Free Crab Bisque
Total time1 hr
Prep time20 min
Cook time40 min
4.6(6)
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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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