Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Oyster-Crab Bisque
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- #62593
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 containers (12 ounce size) standard oysters, undrained
non-stick cooking spray
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup all-purpose flour
1 can (14.5 ounce size) fat-free, less-sodium chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup sliced green onions
1 can (12 ounce size) fat-free evaporated milk
1 pound lump crab meat, shell pieces removed
1/4 teaspoon salt
1/4 teaspoon black pepper
freshly ground black pepper
directions
Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, bell pepper and garlic; saute 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to onion mixture; cook 1 minute, stirring constantly.
Gradually add reserved oyster liquid and broth, stirring with a whisk until blended. Stir in thyme and bay leaf, and bring to a boil. Add oysters, green onions, and milk; cook 3 minutes or until edges of oysters curl. Gently stir in crabmeat, salt, and 1/4 teaspoon black pepper; cook 1 minute or until thoroughly heated. Discard bay leaf. Sprinkle with freshly ground black pepper.
added by
superchefster
nutrition data
Nutritional data has not been calculated yet.
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