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Crab Bisque

Yield

Ingredients

  • 1/2 large celery stalk
  • 1/4 medium size onion
  • 1/2 garlic
  • 1/2 cup white wine
  • 2 teaspoon tomato paste
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoon heavy cream
  • 6 ounce crab meat, canned
  • 1 cup vegetable broth
  • 1 tablespoon fresh parsley
  • 1 tablespoon olive oil

Nutrition Information

  • calories 550
  • protein 40 g
  • carbohydrate 8 g
  • fat 40 g
  • satfat 17 g
  • sodium 800 mg
  • fiber 1 g
  • sugars 4 g
  • cholesterol 235 mg

How to Make It

  1. Rinse and chop vegetables and parsley; set parsley aside. Chop garlic in a non-stick saucepan heat oil on medium heat and sauté vegetables with garlic until tender. Add wine, tomato paste, broth and cayenne pepper. Cover and cook for about 10 minutes. Add cream, remove from heat and puree in blender. Return mixture to saucepan. Drain crab meat; add to mixture and warm for about 1 minute at low heat. Sprinkle parsley on top and serve. Note: If mixture is too thick, add water for desired consistency.