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Gluten-Free Crab Bisque

Gluten-Free Crab Bisque It’s almost surprising that such my rich and delicious Gluten-Free Crab Bisque can be made in less than 30 minutes, and it isn’t thickened with grains!

My Gluten-Free Crab Bisque can also be made with a combination of crab, shrimp, and lobster to make a seafood bisque, if desired.

Gluten-Free Crab Bisque

Crab Bisque

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Servings: 4 servings



  • In a large pot over medium heat, melt the butter. Sauté the onion and garlic until soft, 2 to 4 minutes. Sprinkle the potato starch over the vegetables and whisk in the broth until combined with no lumps.
  • Add the tomato paste, Worcestershire sauce, Old Bay, and cayenne pepper, and stir to combine. Reduce the heat to low, and add the heavy cream.
  • Gently add in the crabmeat, being careful not to completely break up the chunks of meat. Simmer for 5 minutes, or until heated through. Season with the salt and pepper.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

Gluten-Free Crab Bisque


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  1. This was incredibly delicious. I had to substitute cornstarch for potato starch and sugarless ketchup for tomato paste but it was just great. Thanks for this

  2. Worcestershire Sauce is not gluten free! Is there a substitution you suggest so that this is an actual gluten free recipe like the title states?

    1. There are SEVERAL readily available Worcestershire sauces that are totally gluten free! Even the most popular brand. There is a link to an organic brand in the recipe, I suggest starting there.

  3. I made mine lactose free. Substitution of earth balance soy free spread for butter and a mix of 1 1/2 cup lactose free milk and 1/2 cup canola oil as substitute for heavy cream. Also, being from Maryland, I added a bit more Old Bay. It worked out great.

  4. This was a great base, but I made a few changes out of necessity and preference that I wanted to share in case others were thinking about the substitution. First, I added the garlic after the onions were translucent and added three cloves. I used a commercial GF flour mix with rice flour, potato starch and tapioca. It thickened well, maybe too well. I had to add some extra stock to keep it from thickenening too much. My bad for switching, but it worked! I also used crab stock, and it was great. I added a couple tablespoons of sherry after the stock got boiling. I used some leftover fresh crab and canned too. Finally, I added about a third of a cup of parmesan cheese at the end. So I did make it more complicated, but it was delicious, and the family raved about It! Thanks for the G free recipe!

  5. This looks so good Hayley! Have you tried it with canned crab meat?? I’m 100% a fresh ingredient girl but I can’t get that where I live. There are some things such as canned salmon that are really good but I’ve never tried canned crab. Rather than waste expensive ingredients and have it not turn out I was wondering if you could offer some input. Thanks in Advance! I’m a huge fan ( as you can probably tell by all of my questions when you post!)

    1. Potato starch is a thickener. Xanthan gum is not the same. You can use arrowroot starch, tapioca starch, etc in place of potato starch.

      1. 5 stars
        All I had was xanthum gum. I used 1/3 of the amount and it worked. I did have to add extra broth. Thanks for the recipe…so yummy!!!

5 from 1 vote

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