I love seafood and especially a good seafood bisque. I had a cup of picked crab meat and some fresh-baked pie pumpkin to use up and decided to make them into a crab bisque that came out delicious! So I thought I’d share it with my readers. This recipe is suitable not suitable for Induction unless you omit the wine. It is OK for all other phases of Atkins and Keto diets. Not suitable for Primal or Paleo as it is dairy heavy.
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3 slices bacon, chopped
1/4 c. onion, chopped
1/4 c. celery, chopped
8 oz. softened cream cheese
1 c. pumpkin (preferably the fresh)
Dash each black pepper and cayenne pepper
½ c. dry white wine (use more stock if still in Induction)
2 c. seafood stock (or chicken broth)
1 c. water
½ tsp. my Seafood Spice Blend
8 oz. picked white crab meat
DIRECTIONS: Brown bacon over medium-high heat. Add onion and celery and saute until tender. Add white wine. Add cream cheese and stir to blend. Add the seafood stock and water. Stir well. Add pumpkin the spice blend, salt, pepper and cayenne. Stir and lower heat to low. Simmer for about 15 minutes. Stir in crab and simmer 1-2 minutes longer only, or the crab will fall apart. Serve at once with your favorite low-carb crackers.
NUTRITIONAL INFO: Makes 6 large servings, each cup contains:
21.2 g fat
4.86 g carbs, .63 g fiber, 4.23 g NET CARBS
10.7 g protein
550 mg sodium (use less cream cheese to lower this number)