Dairy Free Alaska King Crab Bisque Recipe

by Maya Last Updated on November 13, 2020 34 Comments

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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

4.75 from 4 votes

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

Ingredients

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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.

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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!

Dairy Free Alaska King Crab Bisque Recipe - Wicked Spatula (8)

Reader Interactions

34 Comments

kelly stack
ReplyJanuary 2, 2022
Hi!! 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
ReplyDecember 26, 2020
This 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.
See Also
Gluten-free Chilli Con Carne Recipe - BEST EVER!
Amy
ReplyAugust 6, 2019
Is there an alternative to coconut milk?
- Lauren
  ReplyAugust 6, 2019
  Hi 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
ReplyDecember 24, 2016
Hi 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
  ReplyDecember 27, 2016
  Hi Jill, Merry Christmas! I’m so glad you loved this recipe! The addition of the shrimp sounds wonderful!
Darlene
ReplyJune 12, 2016
Hi, 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.
Darlene
- Lauren
  ReplyJune 15, 2016
  Hi 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
ReplyJanuary 19, 2016
I’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
  ReplyJanuary 19, 2016
  Thanks so much Megan!
Annee
ReplyJanuary 1, 2016
Lauren,
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
  ReplyJanuary 1, 2016
  Hi Annee! I’m so glad you’re trying it out, be sure to report back with your verdict! 🙂
Kayla
ReplyDecember 18, 2015
Hi 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
  ReplyDecember 18, 2015
  Hi 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
ReplyDecember 15, 2015
Yum! 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
  ReplyDecember 17, 2015
  Hi 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
ReplyOctober 23, 2015
Any alternative to the ghee? It is considered dairy…not allowed in my family due to my son’s disorder.
- Lauren
  ReplyOctober 23, 2015
  Hi Sarah! Olive oil will work perfectly!
  - Sarah
    ReplyOctober 24, 2015
    Thank you!!
Bethany @ Athletic avocado
ReplyOctober 6, 2015
Crab bisque is my all time favorite soup! I’ve never made it before, but Ill need to after seeing this recipe!
- Lauren
  ReplyOctober 7, 2015
  Thanks so much Bethany!!
Jessica | From Jessica's Kitchen
ReplyOctober 2, 2015
I 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
  ReplyOctober 7, 2015
  Thanks Jessica!!
Jessica | From Jessica's Kitchen
ReplyOctober 2, 2015
I 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
ReplyOctober 2, 2015
That is one beautiful bowl of soup right there. I just love king crab and I bet it is so delicious in this soup!
- Lauren
  ReplyOctober 7, 2015
  Thanks you so much Julia!
Chrisy @ Homemade Hooplah
ReplyOctober 2, 2015
This is SO going to be on our menu next week 😀 Looks delish!
- Lauren
  ReplyOctober 7, 2015
  Thank you!
Amy
ReplyOctober 2, 2015
Goodness 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
  ReplyOctober 2, 2015
  Hi 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
ReplyOctober 2, 2015
This 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
ReplyOctober 2, 2015
This looks so comforting and just in time for fall! I really love that you used coconut milk for this recipe, Lauren!
Manila Spoon
ReplyOctober 2, 2015
So 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
ReplyOctober 2, 2015
Lovely! I could go for a bowl of this right now. Love Alaska seafood!

Dairy Free Alaska King Crab Bisque Recipe - Wicked Spatula (2024)

FAQs

Is bisque soup thickened with roux milk or cream? ›

Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.

Get More Info ›

What makes a soup a bisque vs creamy soup? ›

Key Differences

Ingredients: Bisque is often made with seafood and enriched with heavy cream, whereas soup can be made with a wide range of ingredients, offering more versatility. Consistency: Bisque is consistently smooth and velvety, while soup can have a diverse range of consistencies, depending on the recipe.

Discover More ›

What is cream of crab soup made of? ›

Step 1: In a medium pot, melt butter and stir in flour until dissolved. Add milk and celery salt and bring to a gentle boil over medium-high heat. Step 2: Reduce heat to medium, add half-and-half, lemon juice, sherry and handpicked Maryland jumbo lump crabmeat.

Discover More Details ›

What is seafood bisque made of? ›

These were baked and then blended into the soup to create a smooth, creamy texture. The recipe for seafood bisque evolved. Today it is typically made with a combination of shellfish, such as shrimp, lobster, or crab, as well as cream, butter, and aromatics like onions and garlic.

Can you use milk instead of heavy cream for roux? ›

Luckily, it's easy to mimic these properties with a roux that's prepared with melted butter and a touch of all-purpose flour, before a liquid, such as milk, bone broth, or stock is slowly poured in to create a creamy sauce. There are three benefits to substituting heavy cream with a roux-based sauce.

What is the classic thickener agent for bisque? ›

A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice.

Read The Full Story ›

What ingredient makes a soup a bisque? ›

A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and crayfish; their shells are used to make a stock and the meat is incorporated into the finished dish.

What is the difference between she crab soup and crab soup? ›

If you haven't figured it out yet, She-Crab Soup is made with female crabs. He-Crab Soup is made with male crabs. That wasn't difficult, but what's the difference? The female crab has roe (eggs) and the male crab doesn't.

Get More Info ›

What to pair with cream of crab soup? ›

What to serve with cream of crab soup. Crusty Bread or Breadsticks: Slices of crusty bread or warm breadsticks are perfect. Choose a baguette or a rustic loaf for added texture. Oyster Crackers or Saltines: Classic oyster crackers or saltines add a satisfying crunch and are a traditional accompaniment to seafood soups.

Show Me More ›

Is bisque milk based? ›

Bisque is a type of soup that's rich and creamy, and traditionally made from pureed shellfish. Authentic recipes ground the shells into a fine paste and use that to thicken the soup. More commonly now, bisques are thickened with rice, which can be pureed or strained out at the end of cooking.

Read On ›

What alcohol is in bisque? ›

The addition of alcohol is a classic flavoring method but can provide more than just flavor. White wine, brandy or sherry can be used and are all excellent liquids for deglazing. This ensures every bit of flavor is cooked into the soup as opposed to being stuck to the bottom of the pan.

See Details ›

Does bisque contain flour? ›

A bisque is a rich, creamy soup made with one or more types of seafood, cream or milk, and the bisque is often thickened with flour. Our version of easy, gluten-free lobster bisque is thickened with sweet rice flour, which gives this lovely, savory soup a silky, rich body.

Dairy Free Alaska King Crab Bisque Recipe - Wicked Spatula (2024)