DirectionsStep1Heat a large heavy sauce pan or Dutch oven over medium heat. Add butter.Step2When butter is melted and stops foaming, add the diced cauliflower stalk, the onion, and the celery. Sprinkle vegetables with salt. Cook, stirring occasionally, until edges start to brown and vegetables are cooked tender.Step3Stir in garlic, Old Bay Seasoning, dried thyme, and red pepper flakes. Cook for one minute, stirring constantly.Step4Add white wine vinegar to the pan and stir, scraping up any browned bits. Cook, stirring occasionally, until the vinegar has almost completely evaporated.Step5Pour in the dry white wine. Cook, stirring occasionally, until the wine has almost completely evaporated and the liquid appears syrupy.Step6Stir in the clam juice, the cream, and the almond milk. Bring mixture to a simmer over medium heat, then turn heat to low. Simmer until the mixture thickens.Step7Add crab meat and simmer 2-3 more minutes to heat crab throughout. Remove from heat and stir in chivesIngredientsIngredients1 tablespoonButter4 ouncesCauliflower Stalk (florets will work as well, about 1 stalk, diced)1 Medium Onion (4 ounces, diced)1 ribCelery (1 ounce, diced)add Salt1 cloveGarlic (crushed)4 teaspoonsOld Bay Seasoning¼ teaspoonDried Thyme0.12 teaspoonRed Pepper Flakes (crushed, or to taste)2 tablespoonsWhite Wine Vinegar½ cupDry White Wine8 ouncesClam Juice1 ½ cupsHeavy Cream1 cupUnsweetened Almond Milk8 ouncesCrab Meat (cooked, shells removed, cut into large chunks)2 tablespoonsFresh Chives (chopped)See moreNutritionalNutritional455 Calories37 gTotal Fat185 mgCholesterol10 gCarbohydrate864 mgSodium17 gProteinFrom simplysohealthy.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low-Carb Crab Chowder
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