Crab Bisque Cooking Directions: In a medium sauce pan or dutch oven, melt the butter on medium heat. Add the shallots, cook until soft and translucent. Add the seafood stock, wine, rice and tomato paste. Increase heat to bring mixture to a simmer and then bring it down to medium-low heat to cook for 25 minutes.
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!
Wine is one of the ingredients required to cook our Maryland crab bisque soup recipe anyways! Crab bisque is a classic soup that is given its consistency by blending rice. The Cameron’s Seafood team has found a fantastic recipe from Brown Eyed Baker for you to cook to warm up your body on those chilly Autumn nights!
On medium-low heat, melt butter in a large pot. Add almond flour with cream cheese and whisk until incorporated. Whisk in heavy whipping cream and half and half. Add crab and remaining ingredients and cook on med-low until hot.