Crab Bisque with Avocado, Tomato & Corn Relish

11 Reviews
From: EatingWell Magazine July/August 2010

Our light version of classic crab bisque gets its creaminess from a combination of low-fat milk plus pureed vegetables and potatoes. The tangy, chunky relish provides a textural and flavor contrast to the smoky, rich-tasting bisque. Serve with crusty whole-grain rolls and some extra wedges of lime for squeezing.

Ingredients 8 servings

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  • Relish
  • 1 small avocado, finely diced
  • 1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
  • 1 medium tomato, seeded and finely diced
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Bisque
  • 1 tablespoon extra-virgin olive oil
  • 1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
  • 1 cup chopped onion
  • 1 cup diced yellow bell pepper
  • 1 1/2 cups diced peeled russet potato
  • 3/4 teaspoon sweet or hot smoked paprika (see Notes), plus more for garnish
  • 1 cup dry sherry (see Notes)
  • 2 cups seafood stock or broth or reduced-sodium chicken broth
  • 2 cups low-fat milk
  • 12 ounces crabmeat (see Tips), drained if necessary
  • 1/2 teaspoon salt

Preparation

  • Active

  • Ready In

  1. To prepare relish: Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.
  2. To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
  3. Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.
  • Ingredient Notes: Smoked paprika is made from ground smoke-dried red peppers. It's available in some large supermarkets with other spices and at tienda.com.
  • Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.
  • Tips: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
  • Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crabs from both the U.S. and Canada are considered good choices for the environment.

Nutrition information

  • Serving size: about 1 cup soup & 1/4 cup relish
  • Per serving: 230 calories; 7 g fat(1 g sat); 4 g fiber; 23 g carbohydrates; 16 g protein; 71 mcg folate; 35 mg cholesterol; 8 g sugars; g added sugars; 542 IU vitamin A; 47 mg vitamin C; 119 mg calcium; 1 mg iron; 441 mg sodium; 719 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews 11

January 19, 2016
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By: EatingWell User
Great with some modifications To make it more flavorful, I doubled the salt and added pepper as well. Also used green hatch chilis with the bell pepper, onions and corn. I replaced the potato with white beans, worked out well. I will definitely make this again. Pros: The sherry gave the soup a nice depth Cons: Bland, needed help
January 03, 2014
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By: EatingWell User
Overall, the soup was fine. It didn't get enough flavor, even by adding more spices. In the end we tried to add some spice to make it a bit hotter and add a kick to the soup.. The bisque was also way too thick, i would probably add more broth or leave the potatoes out to make it lighter and not as creamy. Pros: Simple Cons: Too Thick
December 27, 2012
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By: mrscrazyed
Too hot or too bland Followed the suggestion of one of the reviewers and used hot paprika instead of sweet for additional flavor. Wowee did it add spice! Way too much spice! Fortunately I tasted the broth before adding the crab. Started over, using sweet paprika -- totally bland. DH ended up playing with it (something he's quite good at). He added a couple of different spices and a splash of lemon juice. (He wasn't away of the relish at all, let alone that it contained lime.) Once he was finished, it was just alright. But the relish is a keeper. If nothing else, it'll be wonderful on Bibb lettuce as an appetizer. Pros: Great relish Cons: Awful soup
April 07, 2012
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By: tjensen
Pleasantly Surprised! It wasn't what I was expecting, but I adore this soup! It's delicious and healthy, low calories and filling. I just started a healthy meal plan, this was my first dinner and it was fantastic. I hope the rest of my meals are this great!
January 30, 2012
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By: EatingWell User
Disappointing Disappointing. It might be the unsalted chicken broth that made this tasteless. Maybe some old bay or seasoned salt can save it. Adding more pepper, paprika and even some tobasco didn't really help.
January 16, 2012
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By: jayjayharding
Very bland and disappointing I found this recipe a few months ago and had been waiting to try it out. We were so disappointed. Even after adding extra paprika, white pepper and some salt, the bisque was extremely bland. As other reviewers stated, the relish adds the flavor, but it isn't enough to save this dish. I'm disappointed that I wasted perfectly good crab on soup we threw out because no one in my family will even eat it. Usually Eating Well has amazing recipes, but this one was a huge bust. I really don't understand the good reviews. I will say though, the relish is amazing when used in a different way. It's great paired with celery or even served on romaine lettuce leaves as an appetizer or snack.
December 24, 2011
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By: EatingWell User
This really is a great recipe. What others have said is absolutely correct. The bisque has a nice mild flavor (I added twice the hot paprika for some heat). The relish is the star here. I made a triple batch of it and will be pairing it with chicken breast and fish the rest of the week!
September 25, 2010
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By: EatingWell User
This recipe is very simple and elegant. The flavors are really mellow in the bisque and very bold in the relish. The cold and the hot textures are complimentary. This made quite a lot of bisque and is more filling than you might think. Would be perfect with a salad for dinner. Pros: Cons:
August 22, 2010
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By: EatingWell User
really good and also the relish is simple, yet amazing. The relish also adds a lot of flavor, just spoon it on top in the center and take a little with each spoonful - don't mix it all together with the rest of the bisque. The boyfriend thinks adding a little white pepper at the end to taste is good. Also, ensure to use dry sherry as opposed to cooking sherry.