Crab Bisque
Prep time
Cook time
Total time
Paleo, dairy-free, grain-free
Recipe type: soup
Serves: 6 servings
  • 2 Tbsp olive oil or avocado oil
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 1 medium sweet potato, chopped
  • 1 garlic clove, minced
  • 3 cups chicken stock, vegetable stock, or water
  • 1 can crushed tomato (28 oz)
  • 1 container lump crab meat (16 oz)
  • ¾ cup full fat coconut milk
  • 2 tsp Old Bay seasoning
  • salt and pepper to taste
  • 1 avocado
  1. In a large pot or Dutch oven add oil and sauté onion, garlic, and celery until softened.
  2. Add carrot and sweet potato and continue to sauté for 5 minutes or until carrot and potato cook slightly.
  3. Add stock and tomato and bring to a simmer.
  4. Simmer until sweet potato and carrot are cooked completely and soft.
  5. Remove pot from heat.
  6. Using an immersion blender, blend soup mixture until mostly smooth, but with some lumps. If you do not own an immersion blender, you can blend the soup in batches in a standard blender.
  7. Put pot back on stove over low heat.
  8. Add crab, coconut milk, and Old Bay and cook for about 10 minutes or until everything is heated through and the flavors have a chance to mingle.
  9. Add salt and pepper to taste. Note: Old Bay seasoning is already salty, so be sure to taste first before adding salt.
  10. Serve warm with chopped avocado.
Recipe by Family Gluten Free at