Now, you can't very well make a white sauce out of almond flour - it won't thicken up like a wheat-flour-based sauce does, so this is where arrowroot comes in handy. In this recipe, the amounts used, like most of my cooking, are largely up to you. The amount of chicken stock, coconut milk, and crab is what I had on hand. If you have runnier coconut milk, you can adjust the coconut milk/water ratio.
The "butter" I used was simply a little bit of red palm oil mixed with unrefined coconut oil and a bit of sea salt. Gives it a nice yellow color and slightly buttery flavor.
Paleo Crab Bisque
3 Tbsp paleo "butter"
5 - 6 Tbsp almond flour
3 c water
3/4 c chicken stock
1/2 c really thick coconut milk
1 tsp lemon juice
3 oz French-type goat cheese
1lb crab legs: remove meat and mince or at least chop fairly small
1 small onion, chopped fairly small
Fresh parsley, coarsely chopped
4 Tbsp arrowroot
2 tsp cold water
Melt the "butter" in a saucepan over low heat. When melted, add the almond flour and stir until completely absorbed. Add the water and stir until smooth. Add the rest except the arrowroot and cold water. When the goat cheese is fully dispersed, put the arrowroot in a little jar and add the cold water. Close the jar lid tightly and shake to incorporate. When thoroughly mixed, slowly add the arrowroot/water mix to the bisque while constantly stirring to get the desired thickness. Top with a bit of freshly ground pepper.
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