Crab Bisque
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Yield
5 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
onions
finely chopped |
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| 1 ½ | cups |
crab meat
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
cream
light |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
onions
finely chopped |
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 355 | ml |
crab meat
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
cream
light |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
salt
|
*
|
Directions
In a saucepan, melt the butter.
Add the onion and cook slowly until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly (about 4 minutes).
Add the flour, stir to blend and cook for 3 minutes more.
Stir in the chicken broth and simmer gently for 20 minutes.
Keep pan partially covered.
Add the cream and cayenne pepper.
Heat and add salt to taste.
