Easy Crab Bisque – Low Carb Keto Soup Recipe
Welcome all! Papa G here. Today I present,
in honor of National soup month, yes it’s
a real thing, my low-carb crab bisque.
Probably one of my favorite recipes to
warm you up on a cold day. If it doesn’t,
just try standing in the corner for a
bit. As you know, most corners are about
90 degrees. Let’s get started.
We’ll be using two stalks of celery; half a
green bell pepper; and a quarter cup of
onions. Once all are nicely chopped, set
it aside as we’ll put together our spice
blend. To a small bowl, add some salt;
ground black pepper; some cayenne pepper;
and a seafood seasoning I absolutely
love, Paul Prudhomme’s Seafood Magic. Give a
mix to incorporate. To our spice blend
we’ll add a little xanthan gum, and give
another mix. Mixing it to the spices here
helps prevent any clumping when we add
it to the dish. To a skillet on
medium-high heat, add four tablespoons of
unsalted butter. Add the chopped bell
pepper, celery and onions. Now add the
spice blend. Cook the vegetables until
they’ve softened and the onions begin to
turn translucent – about 2 to 5 minutes.
Pour our sauteed vegetables into a
blender. Add a tablespoon of minced
garlic; 2 cups of heavy cream; 2 cups of
seafood stock; and 4 ounces of crab meat.
Blend until smooth. Pour the bisque into
a stock pot on medium-high heat.
Add 2 more cups of seafood stock and the
remaining four ounces of crab meat. Give a
mix and let come to a gentle boil,
When it begins to boil, reduce the heat
and let simmer and thicken, stirring a
bit here and there.
This will take anywhere between 25
minutes to an hour. Just be patient. It’s
well worth the wait. Serve warm. Garnish
with some dried chives and enjoy creamy
seafood goodness. There you have it folks! My
low-carb crab bisque recipe. One of the
best tasting, low-carb bisque’s you’ll ever
try. I hope you enjoyed this video. If you
did, please like and consider subscribing.
Thanks for watching and I’ll see you next time.