Winning Crab Bisque Recipe
Winning Crab Bisque Recipe photo by Taste of Home

Winning Crab Bisque Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 12 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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).
Originally published as Crab Bisque in Light & Tasty October/November 2004, p39

Nutritional Facts

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.

Light-Bodied White Wine

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

Reviews for Winning Crab Bisque

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 11, 2012

"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."

MY REVIEW
Reviewed Jan. 20, 2011

"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."

MY REVIEW
Reviewed Mar. 28, 2010

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT