Renee's Kitchen Quest

Light Crab Bisque

Light Crab Bisque

LIGHT CRAB BISQUE

Rich and creamy crab bisque made with fresh crab meat and seafood stock served with an avocado corn relish for a delicious hearty meal.

This yummy healthy crab soup is perfect for chilly nights with a cheddar biscuit on the side.

 

WHAT YOU NEED

RELIS

avocado
corn
tomato
lime juice
salt
cayenne pepper
black pepper

BEQUE

olive oil
corn
sweet onion
yellow bell pepper
russet potato
smoked paprika
dry sherry
Worcestershire sauce
seafood stock
low-fat milk
crabmeat
salt

 

HOW TO MAKE IT

 

RELISH

Combine avocado, corn, tomato, lime juice, salt, and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.

 

Bisque

Heat oil in a large saucepan over medium heat. Add corn, onion, and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. 

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, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.

Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) 

Return the puree to the saucepan; stir in milk, crab, cayenne pepper, and salt.

Cook, stirring occasionally until heated through, 3 to 5 minutes. 

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

 

Light Crab Bisque

Print Recipe Pin Recipe
Total Time 30 mins
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