Renee's Kitchen Quest

Bring on the heat!
Light Crab Bisque

Light Crab Bisque

4.8/5 - (5 votes)

LIGHT CRAB BISQUE

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Hello, my foodie friends!

 

Today’s Kitchen Quest summons us to the shores of flavor with a Light Crab Bisque! This isn’t your heavy, cream-laden Red Lobster classic—no, I’ve forged a lighter path that still wields all the rich, savory magic you crave in a bowl of bisque. Crafted with fresh crab meat and a hearty seafood stock, it’s crowned with a zesty avocado-corn relish for a meal that’s as bold as it is delicious. Perfect for those chilly nights, especially alongside my golden Cheddar Biscuits, this soup is a treasure worth uncovering. Ready to wield your ladle and embark on this culinary adventure?

Why You’ll Love It

Prepare to be enchanted, my fellow adventurers—this Light Crab Bisque is a triumph you’ll claim with every spoonful! You’ll adore how it balances that rich, oceanic crab flavor with a lighter touch—guilt-free indulgence at its finest. The fresh crab meat and smoky paprika weave a spell of depth, while that avocado-corn relish swoops in like a trusty companion, adding a bright, zesty kick. It’s hearty enough to warm your soul on a cold night, yet quick to conjure—no endless simmering required. Pair it with those Cheddar Biscuits, and you’ve got a feast fit for a hero’s table. Trust me, one taste, and you’ll be singing its praises across the realm!

Ingredients You’ll Need

For the Relish:
  • 1 avocado, diced (the emerald gem of the tropics)
  • 1 cup frozen corn (golden kernels of the harvest)
  • 1 tomato, diced (a ruby-red treasure)
  • 1 tbsp. lime juice (a splash of citrus magic)
  • ¼ tsp salt (the seasoning charm)
  • ½ tsp cayenne pepper (a fiery enchantment)
  • ¼ tsp black pepper (a bold whisper)
For the Bisque:
  • 1 tbsp. olive oil (the elixir of the flame)
  • 1 cup frozen corn (more golden bounty)
  • 1 cup sweet onion, chopped (the humble village root)
  • 1 cup yellow bell pepper, chopped (a sunny herald)
  • 1 ½ cups russet potatoes, diced (earthy stalwarts)
  • 1 tsp smoked paprika (the smoky rune)
  • 1 cup dry sherry (a spirited potion)
  • 1 tsp Worcestershire sauce (a tangy incantation)
  • 2 cups seafood stock (the ocean’s essence)
  • 2 cups low-fat milk (a creamy veil)
  • 16 oz. crabmeat (the sea’s prized loot)
  • ½ tsp salt (the final binding)
With your inventory gathered, it’s time to embark on this bisque-making quest—let’s brew a bowl of seaside glory!

 

HOW TO MAKE IT

 

For the Relish

  • Combine avocado, corn tomato, lime juice, salt, and pepper in a small bowl, Toss to coat. set aside.

For the Bisque

  1. Heat oil in a large saucepan over medium heat.
  2.  Add corn, onion, and bell pepper and cook, stirring often, until the onions and pepper have softened.
  3.  Add potato and paprika and cook stirring often for 2 minutes.
  4. Add sherry, Worcestershire sauce, and cook scraping up any browned bits, until the liquid has reduced slightly.
  5. Add stock and bring to a boil.
  6. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
  7. Puree the vegetables in a blender or whatever you have available.
  8. Return the puree to the saucepan. Stir in the milk, crab, cayenne pepper, and salt.
  9. Cook stirring occasionally until heated through about 5 minutes.
  10. Serve each portion of bisque with about 1/4 cup relish, sprinkle with additional paprika

Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

 

 

 

Light Crab Bisque

Light Crab Bisque

This Light Crab Bisque is made with fresh crab meat and a hearty seafood stock, it’s crowned with a zesty avocado-corn relish for a meal that’s as bold as it is delicious.
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Total Time 30 minutes
Course Main Course
Cuisine seafood
Servings 5

Ingredients
  

Relish

  • 1 avocado (diced)
  • 1 cup corn (frozen)
  • 1 tomato (diced)
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper

Bisque

  • 1 tbsp olive oil
  • 1 cup corn (frozen)
  • 1 cup sweet onion (chopped)
  • 1 cup yellow bell pepper (chopped)
  • 1 1/2 cup russet potatoes (diced)
  • 1 tsp smoked paprika
  • 1 cup dry sherry
  • 1 tsp Worcestershire sauce
  • 2 cups seafood stock
  • 2 cups low-fat milk
  • 16 oz crabmeat
  • 1/2 tsp salt

Instructions
 

  • Combine avocado, corn tomato, lime juice, salt, and pepper in a small bowl, Toss to coat. set aside.
  • Heat oil in a large saucepan over medium heat.
  • Add corn, onion, and bell pepper and cook, stirring often, until the onions and pepper have softened.
  • Add potato and paprika and cook stirring often for 2 minutes.
  • Add sherry, Worcestershire sauce, and cook scraping up any browned bits, until the liquid has reduced slightly.
  • Add stock and bring to a boil.
  • Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
  • Puree the vegetables in a blender or whatever you have available.
  • Return the puree to the saucepan. Stir in the milk, crab, cayenne pepper, and salt.
  • Cook stirring occasionally until heated through about 5 minutes.
  • Serve each portion of bisque with about 1/4 cup relish, sprinkle with additional paprika
Keyword Healthy