This quick and easy Crab Bisque recipe can be on your table (or in your mouth!) in under 30 minutes! Read on for this creamy and delicious, lower-fat recipe.
Confession, I used canned lump crab in this recipe. Living in Northeast Pennsylvania leaves fresh shellfish nonexistent in the grocery stores, and I hate to admit it but I’ve never even been in a seafood market…so weird that my husband just called to tell me he is at one, and do I want anything? My answer, “Why have I never been there, and of course, crab cakes!” Ah, Friday’s during Lent (my husband is Catholic, I’m not), delicious seafood dinners! Unfortunately, this soup isn’t vegetarian because I used chicken broth.
Yep, I started this post and hoped to have it done on Friday, but then my daughter got the flu and a double ear infection, doctors on Saturday, distractions on Sunday, Monday I cleaned. So, this is a little late. My real life hasn’t been going the way I would have liked this Winter, thank goodness Spring is coming!
Back to the soup. I cut the vegetables small because I love crab, and I didn’t want to mask the crab with big chunks of carrots and celery. It’s just not fair to the crab! I do the same with my New England Clam Chowder. I used equal parts reduced-sodium chicken broth and light cream, to keep the fat as low as possible while still creamy and delicious.
- 3 cans fancy lump crab meat, drained
- 2 stalks celery, reserve the celery leaves, finely diced (about ¾ cup)
- 1 carrot, diced small (about ½ cup)
- 1 clove garlic, minced
- celery leaves, chopped
- 1 tablespoon chopped parsley
- 3 tablespoons reduced fat butter
- 2 cups reduced sodium chicken broth
- 2 cups light cream
- ½ cup sherry (can use cooking sherry)
- 2-3 tablespoon all-purpose flour (depending on how thick you want the soup)
- black pepper, to taste
- Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the chicken broth, add the garlic, chopped celery leaves, chopped parsley, sherry, and pepper. Bring to a boil and cook for one minute. Reduce heat, stir in crab meat and light cream, stir and cook over low heat until heated through.