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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Oyster-Crab Bisque

Cooking Light NOVEMBER 2001

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 18%
  • Fat: 5.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 29.5g
  • Carbohydrate: 22.2g
  • Fiber: 1.2g
  • Cholesterol: 147mg
  • Iron: 11.4mg
  • Sodium: 631mg
  • Calcium: 293mg
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Oyster-Crab Bisque recipe

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