Crab Bisque

By the3qberrys

Nutritional Information
Amount per serving

Calories: 188
Fat: 6.7g
Saturated fat: 3.6g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.6g
Protein: 16.3g
Carbohydrate: 14.1g
Fiber: 0.5g
Cholesterol: 80mg
Iron: 1.3mg
Sodium: 453mg
Calcium: 204mg

Ingredients

• Cooking spray
• 1 1/4 cups thinly sliced shallots (about 4 large)
• 1 celery stalk, finely chopped (about 1/2 cup)
• 4 garlic cloves, minced
• 3 tablespoons vermouth
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 pound jumbo lump crabmeat, shell pieces removed and divided
• 3 cups fat-free milk
• 1 cup clam juice
• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 1/2 cup heavy whipping cream
• 2 tablespoons chopped fresh chives
• 1 1/2 teaspoons fresh lemon juice

Preparation

Step 1

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.
2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.
3. Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.
4. Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.