Recipe of Ultimate Crab Bisque - Low Fat
Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Prepare Ultimate Crab Bisque - Low Fat. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Crab Bisque - Low Fat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crab Bisque - Low Fat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can cook Crab Bisque - Low Fat using 18 ingredients and 10 steps. Here is how you cook it.
This is a great tasting low fat recipe. You do not miss the fat.
Ingredients and spices that need to be Get to make Crab Bisque - Low Fat:
- 1 tbsp Olive Oil
- 1 cup Frozen Corn
- 1 cup Chopped Onion
- 1 cup Chopped Celery
- 1 1/2 cup Chopped Red Pepper
- 1 cup Chopped Yellow Pepper
- 1 1/2 cup Chopped Cauliflower
- 1 tsp Smoked Paprika
- 1 cup Dry Sherry
- 2 cup Low Salt Chicken Broth
- 2 Bay Leaves
- 2 cup Fat Free Milk
- 2 tbsp Fat Free Sour Cream
- 1 tsp Thyme
- 1/4 tsp Black Pepper
- 1 TBL Old Bay Seasoning
- 1 pinch Cayenne Pepper
- 16 oz Crabmeat
Steps to make Crab Bisque - Low Fat
- In a large pot heat olive oil over medium heat
- Add corn onion celery and peppers. Cook for about 5 min until onion and peppers are softened.
- Add cauliflower and paprika stir constantly for 2 min
- Add sherry - scrape pot to loosen - add broth and bay leaves. Bring to boil
- Reduce heat and simmer for about 15 min until cauliflower is soft
- Remove bay leaves
- Working in small batches purée the vegetables and broth in a blender. Return to the pot.
- Stir in milk, sour cream, thyme, black pepper, Old Bay, cayenne pepper and crab
- Heat about 5 min, stirring occasionally, do not boil.
- Serve hot.
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