Crab Bisque with Avocado, Tomato & Corn Relish

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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.

Jim Romanoff
Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary test

total:
50 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Relish
Bisque

Directions

  • 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.

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  • 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.

  • 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

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

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 Facts

Serving Size:
about 1 cup soup and 1/4 cup relish
Per Serving:
219 calories; protein 14.9g; carbohydrates 21.1g; dietary fiber 3.9g; sugars 7.6g; fat 7.2g; saturated fat 1.4g; cholesterol 35.4mg; vitamin a iu 543.6IU; vitamin c 47.4mg; folate 73.1mcg; calcium 119.1mg; iron 1mg; magnesium 67.4mg; potassium 750.5mg; sodium 469.1mg; thiamin 0.2mg.
Exchanges:

1 1/2 lean protein, 1 fat, 1/2 lowfat milk, 1/2 starch, 1/2 vegetable
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