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Winning Crab Bisque

 Winning Crab Bisque
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
12 ServingsPrep: 25 min. Cook: 40 min.


  • 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).

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Winning Crab Bisque (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.