Creamy Crab Bisque

prep:15 minutes
cook:2 hours
ready in:2 hours
Difficulty
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Show nutritional information
  • Serves: 8
  • Calories: 341
  • Total Fat: 26g
  • Total Carbohydrate: 9g
  • Protein: 12g
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Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Pour chicken bone broth into a large soup pot, heating over medium heat. Whisk the tomato paste into the broth, bring to a low bubble, and then turn down to simmer.
  2. In a large skillet, melt the ghee over medium heat. Add the chopped onion to the skillet, and saute for 1 minute.
  3. Add the garlic to the skillet, and continue to saute until the onion starts to turn translucent. Once the onion and garlic have softened a bit add the crab meat.
  4. Stir the crab into the onion and garlic, and season with salt and pepper.
  5. Add the diced tomatoes to the skillet, and stir to combine all ingredients.
  6. While the crab mixture is cooking, add the cream to the broth, and whisk to combine. Turn the heat up to medium-low.
  7. Once the crab mixture as cooked to combine all of the flavors for about 5 minutes, add the crab mixture to the broth using a slotted spoon to avoid getting excess liquid in the broth.
  8. Turn the heat up to medium/medium-high, so the soup can bubble. Stir the soup, while it bubble for about 5 minutes, then turn the soup down to simmer, and cover leaving the lid cracked.
  9. Simmer the soup for 1 hour, or up to 2 hours, stirring every so often, and then serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    RECIPE REVIEWS

    1. [email protected]
      November 19, 2013

      Made this last night!! Deliciousness….and my little ones loved it…thanks so much for sharing your magic…simply love cooking…

      1. November 21, 2013

        Tanya: Glad you and your little ones enjoyed it! Thanks for posting!

    2. rgunnell
      January 22, 2014

      This is fantastic. I’ve made it twice, each time with one 16-ounce can, and I love it, especially topped off with a little Old Bay.

      1. January 23, 2014

        So glad to hear it!

    3. Glmills
      May 18, 2014

      Do you think this would work if i sub out the whipping cream for coconut milk?

      1. Kara McCartney
        May 19, 2014

        Whipping cream would probably not work so well. However, if you have heavy cream that would be fantastic.

    4. dawn_larae
      November 24, 2014

      This was delicious. I had used 3 cans of the canned crab meat and half and half instead and it was still good. Thanks for a great recipe!

      1. November 24, 2014

        Thank you!

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