Low Sodium Paleo Crab Bisque

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the bisque

2 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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1 medium yellow onion, finely diced
3 stalks celery, finely diced
1 medium carrot, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp cayenne pepper
3 cups seafood stock broth or chicken broth
1 can (13.5 oz) full-fat coconut milk
2 tbsp arrowroot starch
2 tbsp cold water
1 lb lump crab meat, picked over for shells
1 tbsp fresh lemon juice
salt and pepper to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Heat the avocado oil in a large saucepan 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 cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.

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