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Crab Cauliflower Bisque Gluten-Free Low-Carb Recipe

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Rich and creamy, this seafood bisque low-carb recipe can be served as an appetizer, first course, or complete meal. No matter your choice, your guests will beg you for this warming recipe. Using canned crab or lobster allows this favorite to be served during any season but if you have access to fresh, that’s your optimum choice. Growing up near San Francisco, fresh crab is one of my favorites! This dish pairs well with a Sauvignon Blanc.

Ingredients

Units Scale
  • 1 medium-sized head of cauliflower, chopped
  • 1 large white onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 tablespoons grass-fed butter or olive oil
  • 6 cups chicken broth
  • 1 cup heavy cream or full fat coconut milk
  • 1 tablespoon sherry
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon fine ground white pepper
  • 1 pound cooked crabmeat

Instructions

  1. Chop dried chives for garnish.
  2. In a stockpot, sauté the onion, carrot and celery in melted butter until tender.
  3. Add chopped cauliflower, salt, pepper and broth, bring to a boil.
  4. Turn heat down and simmer until the cauliflower is tender, approximately 25 minutes.
  5. Add cream and sherry and using an immersion or stick blender, blend soup completely.
  6. Return to low heat and fold in seafood until warmed.
  7. Serve garnished with chives.

Notes

Variations
Substitute crab with lobster.

Omit seafood, double cauliflower and call it a “Cauliflower Bisque.”

Substitute full fat coconut milk for heavy cream and olive oil for butter to make a dairy-free/Paleo bisque.

Nutrition

Find it online: https://www.carbsmart.com/crab-cauliflower-bisque-low-carb-recipe.html

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