by Maya Last Updated on 34 Comments
Jump to Recipe
Huge thanks to the Alaska Seafood Marketing Institute for sponsoring this post!
The weather the past week or so has been dreary and rainy. The kind of weather that makes you want to curl up with a warm cup of soup, wool socks, a soft blanket, and a good book. I had the latter three taken care of but I needed that warm cup of soup. Enter this Dairy Free Alaska King Crab Bisque. Hello gorgeous.
I’ve had a few delicious bowls or crab bisque before so I decided it was time to make a Paleo/dairy free version. This soup is a mashup between a classic bisque and a curry. There’s no curry powder or paste in the soup but the coconut milk gives it a hint of sweetness that we all know curry to have.
If you’re wanting the taste to be more on the side of classic crab bisque then I have a little trick that I think you’ll enjoy.
Simply add extra brandy to the bowl before pouring in the soup. The brandy cuts through the coconut milk and makes it taste a little more rich and less coconuty sweet. Plus who’s going to argue about extra brandy in their soup? Not me.
The best thing about this soup though is that it can be ready in 15-20 minutes! Classic bisque usually takes at least an hour but this simplified version is perfect for a quick dinner. We get the help from these beautiful frozen Alaska king crab legs. Simply run them under water to rinse off the icy glaze and then steam for about 10 minutes. While the crab is steaming you can already have your soup underway.
It’s as easy as that! Plus I love keeping frozen seafood on hand. It’s easy to stock away for a quick dinner and unlike fresh fish you don’t have to worry about it spoiling if you leave it in the refrigerator for one too many days. I try to eat my fresh seafood the day I buy it and plan out the week with frozen varieties. Alaska wild caught seafood is also really easy to find in most grocery stores. From 5 different species of salmon (you all know that I ADORE salmon!), several varieties of whitefish, and numerous shellfish species, Alaska offers tons of healthy seafood options year round.
King crab has about 15.4 mcg of B12 per serving that’s 200% more than your RDA! It’s also high in protein as well. Not to mention that it’s just ridiculously delicious. I couldn’t stop eating the meat before adding it to the soup!
So the next time you’re in need of a quick and comforting meal you’ll have just the soup to cozy up to. For other ideas, you can also check out Alaska Seafood’s website for more COOK IT FROZEN!® recipes or cooking techniques. You can also see if they are hosting an in-store cooking demo near you here.
RECIPE CARD
Dairy Free Alaska King Crab Bisque
I’ve had a few delicious bowls or crab bisque before so I decided it was time to make a Paleo/dairy free version. This soup is a mashup between a classic bisque and a curry.
Course Main Course, Soup
Cuisine American
Keyword comfort food, warming, winter
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Maya Krampf from WickedSpatula.com
Servings 4
★ Review Print
Ingredients
Please ensure Safari reader mode is OFF to view ingredients.
- 1 lb frozen Alaska king crab legs and claws
- 2 tablespoons ghee
- 4 medium shallots
- 1 clove garlic
- 1 tablespoon tomato paste
- 1/4 cup brandy
- 4 cups chicken stock (or any kind of stock)
- 2 cups full-fat coconut milk
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1 pinch white pepper
- 1 tablespoon lemon juice
- Fresh chives (for garnish)
- 4 teaspoons brandy (for bowls, optional)
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Place about 3 inches of water in a pot fitted with a steamer basket. Bring the water to a boil and place the crab in the basket. Cover and steam for 10 minutes.
While the crab is steaming heat the ghee over medium high heat in a medium dutch oven. Toss in the sliced shallots and minced garlic. Saute for 2-3 minutes until opaque but not browned. Stir in the tomato paste and cook for 30 seconds. Pour in the brandy to deglaze the pot. Let bubble for 30 seconds then pour in the coconut milk and stock. Bring to a boil.
The crab should be cooked at this point. Remove from basket and pick clean. Toss 1/2 of the meat into the soup along with the salt, cayenne, and white pepper. Transfer to a blender and blend until smooth. You can also use an immersion blender.
Return the soup to the pot and stir in the remaining crab except for about 4 tablespoons worth for garnish and lemon juice.
To serve divide the extra 4 teaspoons of brandy between 4 bowls if using. Top with soup and garnish with chives and extra crab meat.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
Huge thanks to the Alaska Seafood Marketing Institute for sponsoring this post! As always, all thoughts, recipes, text, and opinions are my own. Thanks for supporting the brands that make Wicked Spatula possible!
Reader Interactions
kelly stack
ReplyHi!! I am sooo excited about this. Pregnant, dairy free, and really craving crab bisque!! I’d be working with lump crab meat because it’s what I have access to. Could you possibly tell me how much lump crab I’d want to use??
Katie O
ReplyThis recipe is AMAZING and very flavorful. I had king crab I needed to use up and came across this recipe. I’m not always a lover of coconut milk in recipes – as sometime I find it too sweet, but this was perfect.
Amy
ReplyIs there an alternative to coconut milk?
Lauren
ReplyHi Amy, You could use almond milk but it will not be as rich or thick. You could also try dairy heavy cream if you don’t need it to be dairy-free/paleo.
jill
ReplyHi Lauren,
Merry Christmas! I just made this for my Christmas Eve dinner and it is delicious! I used blue lump crab meat and roasted shrimp as well as homemade shrimp stock. This is definitely a keeper. Thanks for the recipe.Lauren
ReplyHi Jill, Merry Christmas! I’m so glad you loved this recipe! The addition of the shrimp sounds wonderful!
Darlene
ReplyHi, this recipe looks amazing! I’m planning on making this for a Father’s Day dinner. My dad and my husband are huge fans of Alaskan King crab and bisque. My only concern is the coconut milk. I’m dairy free and use it all the time, however my husband hates coconut! I don’t tend to taste the coconut when I use it in recipes. what is your opinion on the bisque? Does it have a coconut flavor? I’m thinking no because of the brandy, garlic and shallots.
DarleneLauren
ReplyHi Darlene! I’m just like you in that I don’t taste the coconut much at all. You’re right in the fact that the brandy, garlic, and shallots keep that sweet undertone to a minimum. I think they’d love it!
Megan | Allergy Free Alaska
ReplyI’m not sure what I like better – the fact that you used Alaska King Crab, or that this gorgeous bisque is dairy-free?!! Looks phenomenal!
Lauren
ReplyThanks so much Megan!
Annee
ReplyLauren,
Thank you so much for this dairy free recipe. I love, love, love king crab and am excited to make this for dinner guests this weekend. Also appreciate the ghee substitute which is extra helpful!Lauren
ReplyHi Annee! I’m so glad you’re trying it out, be sure to report back with your verdict! 🙂
Kayla
ReplyHi Lauren! I am new to the dairy-free lifestyle and have a super novice question. For the coconut milk, does it matter if it is like Silk’s “original”, sweetened, unsweetened, etc? I am going to make this to bring to my families Christmas celebration and I want it to be perfect!
Lauren
ReplyHi Kayla! So the coconut milk you’ll want to use in this recipe (and all of the recipes on Wicked Spatula) is canned coconut milk. You can find it in just about any grocery store in the Asian section. I use full-fat organic coconut milk where the only ingredient is coconut milk. Hope that helps! Let me know if you have any other questions!
Jess
ReplyYum! I used sherry instead of brandy because that’s all we had and the flavour was fantastic. I might add a little potato next time to thicken it up. Thanks for the recipe!
Lauren
ReplyHi Jess! I’m so glad you enjoyed it! Potato would be a great addition! Thank you so much for letting me know you made it 🙂
Sarah
ReplyAny alternative to the ghee? It is considered dairy…not allowed in my family due to my son’s disorder.
Lauren
ReplyHi Sarah! Olive oil will work perfectly!
Sarah
ReplyThank you!!
Bethany @ Athletic avocado
ReplyCrab bisque is my all time favorite soup! I’ve never made it before, but Ill need to after seeing this recipe!
Lauren
ReplyThanks so much Bethany!!
Jessica | From Jessica's Kitchen
ReplyI LOVE king crab legs and usually just steam them with seasonings. I seriously need to step up my king crab game and try this bisque with big chunks of crab. And ready in less than 30 minutes? YAS.This looks amazing. Once the weather cools down I will definitely be making a big pot of this!
Lauren
ReplyThanks Jessica!!
Jessica | From Jessica's Kitchen
ReplyI LOVE king crab legs and usually just boil them with seasoning. I seriously have to step up my king crab game with this bisque! And ready in less than 30? YAS. Will definitely be making a huge pot of this when the weather cools down!
Julia
ReplyThat is one beautiful bowl of soup right there. I just love king crab and I bet it is so delicious in this soup!
Lauren
ReplyThanks you so much Julia!
Chrisy @ Homemade Hooplah
ReplyThis is SO going to be on our menu next week 😀 Looks delish!
Lauren
ReplyThank you!
Amy
ReplyGoodness gracious, those big hunks of crab meat on top make me want to dive in, Lauren. This sounds like a great combination, with the sweetness of the coconut milk highlighting that kind of sweetness in the crab. I see that you say any kind of stock will work in this recipe. What kind did you use?
Lauren
ReplyHi Amy! I used beef bone broth since it’s what I had on hand. I tend to make a batch or two of it per week so I try and avoid buying stock ha! I don’t season my stock when I make it so it’s very light flavored and works great. If you’re buying stock I would stick with vegetable, chicken, or seafood since store bought beef tends to be strong.
Florian @ContentednessCooking
ReplyThis looks so comforting and just in time for fall! I really love that you used coconut milk for this recipe, Lauren! Coconut Milk is one of my favorites and so versatile.
Florian @ContentednessCooking
ReplyThis looks so comforting and just in time for fall! I really love that you used coconut milk for this recipe, Lauren!
Manila Spoon
ReplySo many things to love about this delicious soup but I especially like that it’s made with coconut milk and it’s ready in 15 minutes!Awesome!
Katie @ Recipe for Perfection
ReplyLovely! I could go for a bowl of this right now. Love Alaska seafood!
