Smooth & Creamy Paleo Crab Bisque

Bisque is a highly seasoned soup of French origin that is smooth and very creamy. This recipe for Crab Bisque is from Primal Palate; note that bisque can be made from lobster, shrimp or crayfish as well. A few things you should note about this soup. It really does require cream; however if dairy is not your thing you can give it a try with coconut milk.

Another thing to note is that letting this soup boil for about 5 minutes and then turn it down to a simmer for about an hour, will reduce it and also enhance the flavors. Last note, crab is expensive and this dish could be made using less, thereby saving you a bit of money in the process; so feel free to adjust the amount. Let’s get cooking!

Ingredients

  • 4 cups bone broth (chicken was used)
  • 7 oz tomato paste
  • 2 cup heavy whipping cream
  • 1 tbsp ghee (or butter)
  • 1 Vidalia onion (sweet onion, chopped)
  • 2 garlic cloves (minced)
  • 16 oz crab meat (originally used 2 x 16 oz cans)
  • 14 oz can diced tomatoes
  • Salt & pepper (to taste)

Directions

Step 1: sauté onion

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Using a large skillet, melt the ghee or butter and add your onion. Sauté over medium heat for about 1 minute. Add the garlic and continue to sauté until the onion becomes translucent.

Step 2: add crab meat

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Once the onion and garlic are softened it’s time to add the crab meat. Stir to mix with onion and garlic and season with salt and pepper.

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Step 3: add tomatoes

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Add the diced tomatoes to the skillet and stir to combine all the ingredients.

Step 4: prepare the broth

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While the crab mixture is cooking, use a large soup pot and add the cream and chicken broth together. Then whisk to combine and turn the heat up to a medium setting. Bring to a low bubble and then turn down to simmer.

Step 5: combine ingredients & simmer

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After the crab mixture has cooked for about 5 minutes add it to the broth using a slotted spoon to avoid getting too much excess liquid into the broth. Turn the heat up to a medium-high for about 5 minutes, then turn down to simmer and cover leaving the lid slightly cracked for 1-2 hours, stirring every so often. Your smooth and creamy Paleo crab bisque is now ready to serve. Enjoy!

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