Gluten Free Crab Bisque
Rich, velvety, and deeply satisfying, this crab bisque is the kind of bowl that feels like a special occasion even on a Tuesday night. A full pound of lump crab meat is the star, surrounded by a base built on sautéed onion, celery, and garlic, deepened with tomato paste and smoked paprika, and finished with dry sherry and heavy cream. The result is a bisque with real complexity — smoky, a little briny, with just a whisper of heat from the cayenne. Traditional bisques often rely on a flour-based roux to get that thick, luxurious texture, which is where things can get tricky. Here, a simple cornstarch slurry does the job beautifully, giving you that same silky, spoon-coating consistency without any wheat in sight. A squeeze of fresh lemon juice and a splash of Worcestershire sauce at the end tie everything together with brightness and depth. Serve it to four people with a garnish of fresh chives and watch it disappear fast.
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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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