Low Carb Crab Bisque
Indulge in the luxurious flavors of this Low Carb Crab Bisque, a velvety and rich soup that’s both comforting and keto-friendly. Perfectly sautéed onions, celery, and garlic create a savory base, while tomato paste and a splash of dry white wine add depth and complexity. Creamy elements like heavy cream and softened cream cheese lend lushness, blending seamlessly with fragrant spices like paprika and a touch of optional cayenne for a hint of heat. The star of the dish, succulent lump crab meat, is gently folded in for a burst of oceanic goodness in every bite. This quick-to-make bisque comes together in just 50 minutes and is an excellent choice for both weeknight dinners and elegant gatherings. Low-carb, full-flavored, and delightfully creamy—serve steaming bowls of this delectable crab bisque topped with fresh parsley for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups seafood broth or stock
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional)
- 16 ounces lump crab meat
- as needed salt, to taste
- as needed black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion and celery. Sauté for about 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the tomato paste and stir well to coat the vegetables. Cook for 2-3 minutes, allowing the flavors to develop.
Deglaze the pot by adding the dry white wine. Stir and scrape the bottom of the pot to release any browned bits.
Pour in the seafood broth and bring to a gentle simmer. Let it cook for 10-12 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream and softened cream cheese. Whisk until the cream cheese is fully melted and the mixture is smooth.
Season the bisque with paprika, cayenne pepper (if desired), salt, and black pepper. Adjust to taste.
Use an immersion blender to puree the bisque until smooth. If you prefer a chunkier texture, you can skip this step.
Gently fold in the lump crab meat and cook for an additional 3-5 minutes until heated through. Be careful not to overcook the crab meat.
Ladle the bisque into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 709 mg | 15% | |
*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.
