Dairy-Free Crab Bisque
Indulge in the rich, velvety flavors of this Dairy-Free Crab Bisque, a luxurious seafood soup that's perfect for anyone seeking a comforting dish free from traditional dairy ingredients. This recipe combines lump crab meat with the creaminess of full-fat coconut milk, offering a delectable alternative to classic bisques. Aromatic vegetables like shallots, celery, and carrots are sautéed and simmered with bold seasonings such as paprika and cayenne, while a splash of dry sherry adds a touch of sophistication. The soup is blended to perfection for a smooth texture, then finished with fresh parsley and a hint of lemon juice for brightness. Ideal for special occasions or weeknight dinners, this hearty bisque is gluten-free, dairy-free, and packed with flavor that will impress your guests. Serve it piping hot with a garnish of parsley for a stunning presentation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 2 medium celery stalks, finely chopped
- 1 large carrot, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 0.25 cup dry sherry
- 4 cups fish stock
- 2 leaves bay leaves
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 can full-fat coconut milk
- 1 pound crab meat, lump or claw
- 1 tablespoon lemon juice
- 0.25 cup fresh parsley, chopped
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the shallots, celery, carrot, and garlic. Sauté until the vegetables are soft, about 5-7 minutes.
Stir in the tomato paste and cook for an additional 2 minutes until it darkens slightly.
Pour in the dry sherry, scraping any browned bits from the bottom of the pot, and allow it to simmer for 1-2 minutes.
Add the fish stock, bay leaves, paprika, and cayenne pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
Remove the bay leaves, then use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
Return the pureed soup to the pot, and stir in the coconut milk.
Add the crab meat and allow it to heat through, about 5 minutes.
Stir in the lemon juice and fresh parsley. Season with salt and black pepper to taste.
Serve the bisque hot, garnished with a sprinkle of additional parsley if desired.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5910 mg | 257% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 28.7 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4560 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
