So this past week, we went to Atlanta, GA for another Keane concert. The first time that we tried to see them in Nashville, TN, a transformer blew and they cancelled the concert. This time, it was at The Tabernacle – a very cool lil joint with painted walls and clouds and was just very beautiful to look at. It was a good concert and I’m glad that Angel finally got the full version. While we were there, we went to the Aquarium and saw the beluga whales and penquins and sea dragons…I just really love that type of stuff and Angel does too. We had a great time. For my next post, I’ll review Flip Burger, a great gourmet burger place by Richard Blais, who was actually working there when we went!
This recipe is an easy to make and has a delicate crab flavor throughout. There are no tricks or tips for this one either – its that easy. If I wanted to make a real splash, I would make some of our Paleo Fluffy Paleo Bread, rub it down with some garlic, sea salt and olive oil and pop it in the oven until crispy. …but that’s just me ;)
Recipe: Paleo Tomato & Crab Bisque
- 2 Tbsp Walnut Oil (or Butter if you do dairy)
- 2 tsp Bacon Grease*
- 1 small Yellow Onion (Sweet or Vidalia)
- 1 Carrot
- 1 Celery stalk
- 4 Garlic cloves
- 3 Tbsp Arrowroot Powder
- 2 cups Water
- ½ cup Crab Juice
- ¼ cup Coconut Milk
- 10oz Crab (leave one leg intact)
- 26oz strained Tomatoes (try Pomi)
- ¼ cup fresh Parsley
- 1 large Bay Leaf
- 1 Tbsp Lemon Juice
- ¼ tsp Coarse Sea Salt
- 1/8 tsp White Pepper
- *If you don’t have any saved, just fry 2 slices of bacon. Save the slices for something else and use the grease.
- Heat the walnut oil and bacon grease in a saucepan big enough for all of the soup.
- Roughly chop the onion, carrot, celery and garlic and add it to the oils. Stir to coat all of the vegetables and cook for 5 minutes, stirring periodically.
- When soft and the onions are starting to brown, stir in the arrowroot. If you choose not to use this, the recipe will still taste great, it just won’t have that great bisque texture (= won’t be as thick).
- Once coated, pour in the water, crab juice, coconut milk, lemon juice, parsley, bay leaf, sea salt, white pepper, intact crab leg, and the tomatoes and bring to a boil. Reduce the heat and cook, uncovered, for 30 minutes. Stir occasionally.
- Pull out the crab leg, bay leaf, and the stems, if any, from the parsley. Put everything else in a food processor or blender and blend until smooth.
- After thoroughly blended, add the chopped, cooked crab. You can even get a really nice can if you don’t want to get the fresh stuff and cook it yourself, although you know it won’t be quite as good.
- You can keep this on the oven on low to keep it warm. It really is best when piping hot!
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4