Eggless Gluten Free Crab Bisque
Total time50 min
Prep time15 min
Cook time35 min
5.0(15)
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 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
- 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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