Crab Bisque
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Cook time: 
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Serves: 5 servings (about 1⅓ cup each)
 
Ingredients
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • ½ cup carrot, finely chopped
  • 1 Tbsp tomato paste
  • 6 garlic cloves, minced
  • 2 Tbsp all-purpose flour
  • 1¼ cups water
  • ¾ cup half-and-half
  • 2 (8 oz) bottles clam juice
  • 6 oz ⅓-less-fat cream cheese (about ¾ cup)
  • ¼ cup dry sherry
  • 1 Tbsp fresh chives, chopped
  • 1 tsp fresh thyme, minced
  • 1 lb lump crabmeat, drained and shell pieces removed
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Once hot, add onion, carrot, and tomato paste. Cook 10 minutes, stirring occasionally. Add garlic; cook, stirring constantly, 1 minute. Stir in flour; cook 1 minute, stirring frequently.
  2. Stir in 1¼ cups water, half-and-half, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Add cream cheese, stirring until melted. Stir in sherry, chives, thyme, and crabmeat. Cook an additional 5 minutes or until crab is heated through. Serve hot.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: 1⅓ cups Calories: 279 Fat: 14.2 Carbohydrates: 13.6 Sugar: 6.4 Sodium: 866 Fiber: 1.8 Protein: 22.6 Cholesterol: 146
Recipe by Prevention RD at https://preventionrd.com/2015/03/crab-bisque-weekly-menu-some-news/