Light Crab Bisque

Light Crab Bisque

Light Crab Bisque


1/4 cup butter

1/2 cup frozen chopped onion

1 tsp garlic minced

1/4 cup flour

1/4 cup Pinot Grigio

1 14.5 oz diced, canned tomatoes

3 cups water

1 cup Pinot Grigio

1 cup fish stock

12 oz lump crabmeat, cleaned

1 1/2 cup 2% milk

salt and pepper to taste

1 tsp paprika

1/4 cup flour

4 oz shredded Monterey Jack cheese


Melt butter in a large saucepan.  Add frozen, chopped onion and garlic.  Cook for 3-5 minutes.  Add 1/4 cup flour.  Next add the 1/4 cup of wine and canned tomatoes.  After mixture has thickened, slowly add water, 1 cup Pinot Grigio and fish stock.  Scoop out some of the liquid and diced tomatoes.

Blend in a blender until liquified.  Return to the pot.  Bring to a simmer.  Add the crab meat and 2% milk.  Finally, add salt and pepper to taste, paprika and 1/4 cup of flour.  Once all blended, add the shredded Monterey Jack cheese.

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