Crab Bisque with Avocado, Tomato & Corn Relish

July/August 2010

Your rating: None Average: 3.9 (100 votes)

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.

"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....
Crab Bisque with Avocado, Tomato & Corn Relish

Makes: Makes 8 servings, about 1 cup soup & 1/4 cup relish each

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  • 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


  • 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


  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.

Tips & Notes

  • Ingredient Notes: Smoked paprika is made from ground smoke-dried red peppers. It’s available in some large supermarkets with other spices and at
  • 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.


Per serving: 230 calories; 7 g fat (1 g sat, 4 g mono); 35 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 16 g protein; 4 g fiber; 441 mg sodium; 719 mg potassium.

Nutrition Bonus: Vitamin C (78% daily value), Potassium & Zinc (21% dv), Folate (18% dv), Magnesium (17% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

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