Pregnancy Friendly Whole30 Crab Bisque
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Learn more →Ingredients
4 servings
For the bisque
- 2 tbsp ghee
- 1 cup celery, finely diced (about 3 stalks)
- 1 cup carrots, finely diced (about 2 medium)
- ½ cup leek, white and light green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp old bay seasoning (verify no added sugar or msg on label)
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ¼ tsp cayenne pepper
- 3 cups seafood 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
Melt the ghee in a large saucepan or Dutch oven over medium heat. Add the celery, carrots, and leek and cook, stirring occasionally, until softened and the leek 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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