Crab Bisque

By Chez_Alexander

Ingredients

• Cooking spray
• 1 1/4 cups thinly sliced shallots (about 4 large)
• 1 celery stalk, finely chopped (about 1/2 cup)
• 4 cloves garlic, minced
• 3 TBS sherry
• Kosher salt and black pepper to taste
• 1/8 tsp red pepper
• 1 lb jumbo crabmeat, shell pieces removed, divided (8 oz /
• 3 cups milk
• 1 cup clam juice
• 1/3 cup flour
• 1/2 cup heavy cream
• 2 TBS chopped fresh chives
• 1 1/2 tsp fresh lemon juice

Details

Servings 4
Adapted from someoneleftthecakeoutintherain.wordpress.com

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, pepper, and 8 oz crabmeat.

2. Combine milk and clam juice in a large bowl. 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 a 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 (to avoid splatters). Blend until smooth. Pour into large bowl. Repeat procedure with remaining milk mixture. Alternatively, use immersion blender to blend bisque in pan. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.

4. Combine the remaining 8 oz crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.

Makes 4 servings. Each serving = 8 Weight Watchers points.