Makes 2 to 3 quarts. Reserve 4 cups for the crab bisque, refrigerate or freeze the rest. In a large, 4 or 6 quart saucepan, melt butter on medium heat, add the shallots and cook gently until translucent, about 5 minutes. Add the wine, stock, white rice, and tomato paste.
This low-carb and keto friendly crab bisque is so easy to make and inspired by Martha Stewart’s shrimp Bisque. First, you’ll start with a roux-type of base for the soup. I like to use almond flour and butter to begin. In many traditional soups, you’ll see a flour and butter base, but this one doesn’t have all those nasty carbs!
Our luxurious crab bisque features Dungeness crab meat and stock made from the crab shells for the most noteworthy crab bisque soup recipe you’ll ever eat! During the winter months, our local Whole Foods gets one or two shipments in a week of freshly cooked Dungeness crab. Like all seafood, crab tastes best when it is as fresh as possible.
Located right near the cruise port, Tracy’s King Crab Shack, as the name implies, focuses on dishes made with king crab. From king crab legs to crab bisque and crab cakes, this is a go-to spot for many hoping to taste the freshest Alaskan seafood around.