Dairy Free Gluten Free Crab Bisque

Total time50 min

Prep time15 min

Cook time35 min

Sweet lump crab is the star here, simmered into a bisque built on a deeply caramelized base of onion, celery, and garlic bloomed with tomato paste, smoked paprika, and a touch of cayenne for warmth. A splash of dry sherry deglazes the pot and adds real depth, while seafood stock gives the whole thing that briny, restaurant-quality backbone. A quick cornstarch slurry brings the soup to that classic velvety, spoon-coating texture without any fuss. Worcestershire and a bright hit of fresh lemon juice at the end balance the richness and make the crab flavor pop. Finished with a scatter of fresh chives, it's an elegant, comforting bowl that works beautifully for a dairy free table.

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Ingredients

4 servings

3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
2 tbsp tomato paste
½ tsp smoked paprika
¼ tsp cayenne pepper
½ cup dry sherry
3 cups seafood stock broth or chicken broth
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp cornstarch
3 tbsp cold water
1 lb lump crab meat, picked over for shells
1 tsp worcestershire sauce
1 tsp fresh lemon juice
salt and pepper, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste, smoked paprika, and cayenne and stir to coat the vegetables, cooking until the tomato paste deepens to a brick-red color, about 2 minutes.

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