Red Meat Allergy Friendly Paleo Crab Bisque
Total time50 min
Prep time15 min
Cook time35 min
4.6(5)
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Learn more →Ingredients
4 servings
For the bisque
- 2 tbsp avocado oil
- 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
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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