Description
This Tomato Crab Bisque is the perfect twist on a classic recipe for a gluten-free dinner that is full of flavor and good-for-you ingredients!
Ingredients
- 1 Tablespoon butter (*See notes for substitute)
- 3 celery sticks, chopped
- 2 scallions, white portion
- 1 small shallot or 1/3 cup onion, chopped
- 2 garlic cloves
- 2 Tablespoons tomato paste or ketchup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 2–3 teaspoons seasoning, to taste (Old Bay Seasoning or a seasoned salt) (*See notes)
- 3 Tablespoons all-purpose gluten-free flour or oat flour
- 4 cups seafood broth/stock
- 1/2 cup cooking sherry or white wine
- 13 ounce can of fire-roasted tomatoes
- 1 bay leaf
- 1/4 –1/3 cup coconut milk (*real cream may be substituted if well tolerated)
- 10 ounces lump crab meat
- Optional: chopped fresh parsley and lemon to serve
Instructions
-
In a large pot or dutch oven, add the butter, and let it melt over medium heat.
-
Add the celery, scallions, and onions. Saute the ingredients for 4 minutes or until they are fragrant and the celery has softened.
-
Add the garlic, tomato paste (or ketchup), salt, pepper, and seasonings, and stir to combine. Continue cooking until the ingredients are fragrant.
-
Add the flour to the tomato and vegetable mixture, and cook another 1 minute or until the flour has been fully absorbed.
-
Pour in the seafood stock, sherry, and fire-roasted tomatoes. Mix to combine.
-
Bring the ingredients to a quick boil. Then, reduce the heat to a low simmer, add the bay leaf, and cover the pot for 25-30 minutes.
-
After 25-30 minutes, remove the bay leaf, and puree the soup with an immersion blender. (See notes)
-
Return the pureed soup to the pot, and stir in the coconut milk (or cream) and crab. Simmer the ingredients for 10 minutes.
-
Adjust seasonings to taste, and garnish with chopped parsley and fresh lemon to serve.
Notes
*If the seasoning used does not contain paprika, add 1/4 teaspoon smoked paprika
*No immersion blender? Transfer the bisque to a high-speed blender in batches, and blend until a creamy texture is formed.
*Avocado oil or pure olive oil may be substituted for butter
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 189
- Sugar: 3.2 g
- Sodium: 1328.2 mg
- Fat: 6.9 g
- Saturated Fat: 3.4 g
- Carbohydrates: 13.1 g
- Fiber: 1.7 g
- Protein: 18.8 g
- Cholesterol: 70.6 mg
