Oyster-Crab Bisque

Oyster-Crab Bisque Recipe
Randy Mayor; Lydia DeGaris-Pursell


7 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 18 %
Fat 5.3 g
Satfat 1.2 g
Monofat 0.7 g
Polyfat 1.8 g
Protein 29.5 g
Carbohydrate 22.2 g
Fiber 1.2 g
Cholesterol 147 mg
Iron 11.4 mg
Sodium 631 mg
Calcium 293 mg


3 (12-ounce) containers standard oysters, undrained
Cooking spray
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1/2 cup all-purpose flour
1 (14.5-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup sliced green onions
1 (12-ounce) can evaporated fat-free milk
1 pound lump crabmeat, shell pieces removed
1/4 teaspoon salt
1/4 teaspoon black pepper
Freshly ground black pepper


Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, bell pepper, and garlic; saute 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to onion mixture; cook 1 minute, stirring constantly. Gradually add reserved oyster liquid and broth, stirring with a whisk until blended. Stir in thyme and bay leaf, and bring to a boil. Add oysters, green onions, and milk; cook 3 minutes or until edges of oysters curl. Gently stir in crabmeat, salt, and 1/4 teaspoon black pepper; cook 1 minute or until thoroughly heated. Discard bay leaf. Sprinkle with freshly ground black pepper.

November 2001
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