Fructose Free Gluten Free Crab Bisque
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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
Ingredient noteSweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
- 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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