Winning Crab Bisque
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 12 servings (3 quarts).
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
Ingredients
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2 cups chopped onions
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1 cup chopped celery
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1 cup chopped green pepper
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1/4 cup reduced-fat margarine
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4 garlic cloves, minced
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4 cups diced peeled potatoes
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2 cups fat-free milk
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4 cups fat-free half-and-half
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10 ounces reduced-fat process cheese (Velveeta), cut into 1-inch cubes
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3 cans (6 ounces each) lump crabmeat, drained
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3/4 teaspoon salt
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1/4 teaspoon white pepper
Directions
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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.
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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.
Nutrition Facts
1 cup: 237 calories, 5g fat (2g saturated fat), 44mg cholesterol, 802mg sodium, 27g carbohydrate (0 sugars, 2g fiber), 18g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat-free milk, 1/2 starch, 1/2 fat.
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