crab bisque fb

She’s been called the “Paula Deen of the AIP community” and this paleo crab bisque is a great example of why! This recipe is from the brand new cookbook by Bre’anna Emmit, He Won’t Know It’s Paleo. It is creamy, comforting, and delicious… but also good for you and surprisingly easy to make.

Bre’anna specializes in comfort foods that everyone will enjoy eating, whether they follow a paleo diet or the paleo autoimmune protocol (AIP) or neither! The name of her cookbook and blog of the same name comes from the story that she was able to feed her husband paleo foods for a full 6 months without him catching on. During that time he lost weight, felt great, and enjoyed everything she cooked! Meanwhile, Bre’anna was nourishing and healing her own body to recover from a flare up of autoimmune disease. Once she revealed the secret to her husband, he encouraged her to start a blog to share the delicious recipes she created. This cookbook is an outgrowth of that blog and I was fortunate to get an advance digital copy for this review and also share one of the recipes with all of you.

What makes He Won’t Know It’s Paleo so great?

This is a comprehensive cookbook with a recipe for pretty much any condiment, treat, or dish you might be missing when you go on AIP. That’s impressive work because not only does AIP follow standard paleo guidelines of eschewing grains, dairy, legumes, and refined sugar, it also puts nuts, seeds, eggs, and nightshade vegetables (potatoes, tomatoes, peppers, eggplants, etc.) off limits until one has healed enough to begin reintroductions. When I was on the elimination phase of AIP, few recipe resources existed and I just had to go without, but now with this book you don’t have to feel deprived at all!

The book includes over 100 nutrient dense recipes in every category from condiments and appetizers to entrees and desserts. While there are delicious recipe in each of those categories, I am most inspired by the creative ways she uses AIP-friendly ingredients to create snack foods like a nightshade free red salsa, dairy-free queso dip, and “wheatless thins.” There is even a recipe for seed free mustard!

If you are looking for AIP-friendly substitutes for baked goods, both savory and sweet, look no further. I made both the snickerdoodles and the flatbread and was amazed not only had how much they were like the “real thing,” but also how easy they were. Too often paleo-friendly “breads” and treats require tons of ingredients, specialized tools, multiple steps, and leave you with a pile of dirty dishes, but that is not the case here.

What about other healing diets?

Because every recipe is free of most of the common allergens (the only exception is shellfish) He Won’t Know it is Paleo would be excellent for anyone with multiple food allergies. Most of the baked goods do use a starch like arrowroot flour, so they are not compatible with the SCD protocol, but most of the side and main dishes are. One caveat: You need to know your own diet as SCD compliance or FODMAP status are not marked in the book.

How good is the food?

That’s the most important thing, right? To give you some idea, I asked Bre’anna if I could share a sample recipe with you and she graciously agreed. Notes for healing diets for this recipe – This crab bisque is SCD legal as written and can be made FODMAP-friendly by eliminating the onions.

Paleo Crab Bisque Recipe

Paleo Crab Bisque from He Won't Know It's Paleo
Recipe type: Soup
Cuisine: American
Serves: 6
Prep time:
Cook time:
Total time:
This savory and filling soup tastes as if it takes a lot of time and effort, but it's actually very simple and quick to make. Shared with permission from He Won't Know It's Paleo.
  • 2 tablespoons avocado oil
  • 1 pound baby carrots or chopped carrots
  • 1 large yellow onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 4 cups bone broth
  • 1 (13.5 ounce) can coconut milk
  • 1 tablespoon lemon juice
  • 1 pound cooked crab meat
  • 1½ teaspoons sea salt
  • 2 tablespoons chives, fresh or dried
  1. In a large pot over medium-high heat, saute carrots, onions, and garlic in the avocado oil for 10 minutes until lightly browned.
  2. Add the broth and the coconut milk, bring to a boil and reduce heat to medium-low. Cover and simmer until carrots are soft, about 10 minutes.
  3. Using an immersion blender (or carefully transferring to a blender in batches), blend the mixture until creamy. Add the remaining ingredients and return to the stove top until heated through.


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