Light Crab Bisque
Ingredients:
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
Directions:
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.
