It’s been a minute, y’all. I’m posting this recipe so I don’t forget how to make it again. I had some left over lump crab meat from homemade sushi last night and needed to use it up before it goes to waste. I also gotta to stop eating carbs after annihilating an entire bag of Honey Dijon kettle-cooked potato chips by myself this weekend. So I decided to make this rich, creamy, #keto, but THICC crab soup with some good ol’ Louisiana Creole seasoning courtesy of Tony Chachere.
Old Bay, whodat? (JK, my loyalties are very much to both seasonings. I love them both. Can’t a girl love both?)
Ingredients
4 tbsp butter
1 tbsp almond flour
1/4 tsp xanthan gum (optional for that thicc soup)
1 medium onion, chopped
1 cup of frozen mixed vegetables
4 stalks of celery, chopped
2-3 ounces of shiitake mushrooms (optional but highly recommend)
1 lb of lump crab meat (y’all gotta be careful of some exoskeleton in this stuff)
About 2 ounces of cream cheese (eyeball it)
2 cups of vegetable broth
1.5 cups of heavy cream
2 tsp of Tony Chachere’s Creole seasoning (to taste)
1 tsp of salt (to taste)
Green onions for garnish
Lime for serving (optional but highly recommend)
Instructions
- Melt butter over a medium to large dutch oven. Mine is from a very cherished person who gifted me a Le Creuset for Christmas. It’s been used every time I have cooked since. 🙂
- Make a roux with the almond flour and butter, then dump the onions in until translucent. Then, add the frozen mixed veggies, celery, and shiitake mushrooms into the pan.
- Slowly introduce half of the vegetable broth into the pan, and then add the cream cheese.
- Add lump crab meat and stir into the soup. Then, add the heavy cream. Stir and add more vegetable broth until desired thiccness is achieved.
- Throw in the salt and Tony Chachere’s Creole seasoning, and then let simmer for about 10 minutes. Give it a taste, and see if the seasoning needs adjustment. Add more if necessary.
- Get yourself a bowl, garnish green onions, and serve with lime. The acidity works so well with the fat in the soup!
