Everyday recipes for the paleo autoimmune protocol

Creamy Crab Bisque

Creamy Crab Bisque

I am down at the NJ shore this week, and seafood chowder is all the rage.  Here on Long Beach Island, there is even a Chowder Fest each year, where local restaurants compete to see who has the best clam chowder.  The categories are Manhattan (the sometimes-spicy red stuff) or New England (the creamy white stuff).  With one based in tomatoes, and one based in cream and potatoes, neither variety is particularly AIP-accessible.

I’ve always loved seafood  bisques, though, and they are easier to approximate.  I was missing my bisque, so I made up this recipe.  It uses a base of cooked carrots for thickness, plus some coconut milk for creaminess.  Altogether, it’s neither Manhattan or New England, but it’s pretty darn delicious.

Buying fresh lump crab meat is definitely a bit of a splurge.  I was able to find crab meat fresh at my local fishmonger, but it wasn’t cheap.  You can also find canned lump crab meat, but watch out for added preservatives.  Whole Foods and other health food markets sometimes carry preservative-free brands that would be excellent in this dish.  Buying frozen crab meat or cooking crab yourself may also be good options.  I have not experimented with other kinds of seafood in this recipe, but I’m sure other crustaceans and bivalves would also be delectable.  Shrimp, lobster, maybe even clams: go for it!


Creamy Crab Bisque
  1. 1 small onion
  2. 5 large carrots
  3. 4 cups of stock or water
  4. 1/4 tsp
  5. 1 cup coconut milk
  6. 1/2 tsp garlic powder
  7. 1 Tbsp coconut aminos
  8. 1 1/2 tsp rice vinegar
  9. 1/2 tsp salt
  10. 1 lb lump crab meat
  11. 1 tsp olive oil
  1. Sautee the onion and carrots in a pot with olive oil until they are tender. Add the vegetables and half of the stock to a food processor or blender and process until smooth (you can also use an immersion blender to do this, if you have one).
  2. Return the carrot puree to the pot and add all remaining ingredients except for the crab. Bring the soup to a boil, then stir in the crab meat. Cook just until the crab meat is hot, then serve.
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