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Winning Crab Bisque Recipe

Winning Crab Bisque Recipe photo by Taste of Home

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I decided to try my hand at making a light seafood soup after tasting one while dining out. I came up with this low-fat bisque and everyone loved it. It was even featured on a local TV show recently! —Corney Welsh of Baton Rouge, Louisiana

This recipe is:

Contest Winning

Healthy

Diabetic Friendly

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Winning Crab Bisque Recipe

Prep: 25 min. Cook: 40 min.

Yield: 12 Servings

25 40 65

Ingredients

2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
1/4 cup reduced-fat margarine
4 garlic cloves, minced
4 cups diced peeled potatoes
2 cups fat-free milk
4 cups fat-free half-and-half
10 ounces reduced-fat process cheese (Velveeta), cut into 1-inch cubes
3 cans (6 ounces each) lump crabmeat, drained
3/4 teaspoon salt
1/4 teaspoon white pepper

Directions

In a Dutch oven, saute the onions, celery and green pepper in margarine until tender. Add garlic; cook 1 minute longer. Reduce heat to medium; add the potatoes and milk. Cook, uncovered, for 20 minutes or until potatoes are just tender, stirring occasionally.
Remove 1-1/2 cups of the potato mixture; mash and return to the pan. Reduce heat to low. Stir in half-and-half and process cheese. Cook and stir until cheese is melted. Add the crab, salt and pepper. Cook 10 minutes longer or until heated through. Yield: 12 servings (3 quarts).

Nutritional Analysis: One serving (1 cup) equals 237 calories, 5 g fat (2 g saturated fat), 44 mg cholesterol, 802 mg sodium, 27 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 1 fat-free milk, 1 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Crab Bisque in Light & Tasty October/November 2004, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Winning Crab Bisque

Winning Crab Bisque

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Reviewed on Mar. 11, 2012 by glennsfox

Too much low fat, not creamy or thick as i think bisque should be. My guests liked it, though, and i would recommend against canned crab as it is less flavorful.

Reviewed on Jan. 20, 2011 by MattD

Phenomenal bisque recipe. You won't be disappointed with it's rich flavors. I will definitely be making this soup for many years to come.

Reviewed on Mar. 28, 2010 by QueenKey

This bisque is amazing! I love it. My son who is 25 asks me to make it for him on his birthday. It is so rich and creamy. I have made this ever since it came out in Light and Tasty years ago. I have even made it without the crab and it tastes great just as an awesome potato soup. If you like crab you will love this rich and hearty soup.