Low Carb Crab Bisque Recipes

KETO CREAMY CRAB SOUP

Steps:

• On medium-low heat, melt butter in a large pot. Add almond flour with cream cheese and whisk until incorporated.
• Whisk in heavy whipping cream and half and half.
• Add crab and remaining ingredients and cook on med-low until hot.
• Serve with parmesan cheese, if desired.

DECADENT AND EASY CRAB BISQUE

Steps:

• Saute onion in the butter, over medium heat, until translucent.
• Add 2 T. of the flour to the onions, mixing well with a wooden spoon. Cook for about a minute.
• Add 3 cups of the half-and-half, heavy cream, salt and pepper. Whisk while bringing up to a boil (you can turn up the heat a bit here - just be careful not to scald the cream).
• Shake 2 T. of the flour and 1 cup of the half-and-half - using a jar with a lid. Shake until the flour is blended well.
• Add to the soup by whisking. Keep whisking until the soup thickens.
• Stir in the crab and cook for about 5 more minutes.
• Ladle the soup into the bowls and garnish with snipped chives, if desired.

LOW CARB CRAB BISQUE

Steps:

• Saute the chopped vegetables in the butter and Old Bay Seasoning.
• Add the stock, wine and tomatoes and simmer until vegetables are soft. Use less stock if you like a thicker bisque - one reviewer mentioned this was a little thin for her taste: no problem withholding, then adding some of the stock at the end until you get it the way you like it!
• Melt the cream cheese into the stock/vegetable mixture.
• Add the crab, heat and serve.
• Note: I use Redi-Base seafood stock base, available on line.

CRAB BISQUE

Steps:

• In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.

CRAB AND SHRIMP BISQUE

Steps:

• 1. In a small skillet over medium heat, sauté mushrooms, green pepper, onion, green onion, and parsley in 4 tablespoons of the butter 5 minutes or until tender set aside.2. In a large saucepan over medium heat, melt remaining 2 tablespoons butter. Stir in flour. Cook and stir 1 to 2 minutes. Add 1 cup of the heavy cream. Stirring, bring to a boil over medium heat and boil until thickened. Stir in salt, white pepper, and hot pepper sauce. Add half-and-half, remaining 1/2 cup heavy cream, and sautéed vegetables. Stirring, bring to a boil over medium heat reduce heat to low. Add crab and shrimp. Simmer, uncovered, 5 minutes or until heated through (do not boil).3. Stir in sherry just before serving if desired.*Use 3 tablespoons all-purpose flour for a slightly thicker bisque.

CRAB MEAT BISQUE

Steps:

• 1. In a small skillet over medium heat, saute mushrooms, green pepper, onion, green onion and parsley in 4 tablespoons of the butter for 5 minutes or until tender set aside.2. In a large saucepan over medium heat, melt remaining 2 tablespoons butter. Stir in flour. Cook and stir for 1 to 2 minutes. Add 1 cup of the heavy cream. Stirring over medium heat, bring to a boil and boil until thickened. Stir in salt, white pepper and hot pepper sauce.3. Add half-and-half, remaining 1/2 cup heavy cream and sauteed vegetables. Stirring over medium heat, bring to a boil reduce heat to low. Add crab and shrimp simmer, uncovered, for 5 minutes or until heated through (do not boil).4. Stir in sherry just before serving, Note: For a slightly thicker bisque, use 3 tablespoons almond flour.