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Crabmeat Bisque

on February 1, 2011

Normally when see “bisque” on a menu I automatically think of all the fat and calories in it. Don’t get me wrong, it’s usually delicious but I can’t take all those calories. This recipe is a lighter version and it’s very easy to make. A great soup for a cold wintry night after a long day of work. Serve it with a nice crusty loaf of bread and it can be a meal in itself. I use fat-free products in this but feel free to use the regular versions. For a variation you can substitute shrimp or lobster meat for the crabmeat also.

(Again I don’t have a picture of the soup when I made it but I will post one as soon as I make it again)

For illustrative purposes only!!

INGREDIENTS:

1 can (10ΒΎ ounces) condensed fat-free cream of chicken soup

1 can (6 ounces) crabmeat, rinsed and drained

1 soup can of skim milk, light cream, or fat-free half-and-half

1 tablespoon dry sherry

chopped fresh parsley, for garnish

DIRECTIONS:

1. In a 2-quart saucepan, stir together the soup, crabmeat and milk. Heat through.

2. Add the sherry and heat until hot, but do NOT boil. Garnish with chopped parsley.

**VARIATIONS: Substitute 1 can (4Β½ ounces) deveined shrimp, rinsed and drained, for the crabmeat. Or 6 ounces cooked lobster meat for the crabmeat.

Makes about 3Β½ cups or 2 moderate servings.


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