- 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
- 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).
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
Sort By :
"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."
"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."
"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."