Crab Bisque

Recipe from eDiets

Nutritional Information

Amount per serving
  • Calories: 550
  • Protein: 40g
  • Carbohydrate: 8g
  • Fat: 40g
  • Saturated fat: 17g
  • Sodium: 800mg
  • Fiber: 1g
  • Sugars: 4g
  • Cholesterol: 235mg


  • 1/2 large celery stalk
  • 1/4 medium size onion
  • 1/2 clove 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


  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.
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