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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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this is a lightened version of a fabulous bisque. less butter and cream here, from cooking light, but the same full flavor. try it, you'll love it. Ingredients:
1/2 cup flour |
1 tablespoon butter |
cooking spray |
2 cups chopped carrots |
1 cup chopped celery |
1 cup chopped onion |
1/2 cup chopped red pepper |
2 cloves garlic, chopped |
1 tablespoon old bay seasoning |
1 pinch salt |
1 pinch pepper |
1 pinch thyme |
1 bay leaf |
4 cups clam juice |
1 1/2 cups milk |
1/2 cup half-and-half |
1 lb lump crabmeat, picked through |
1/3 cup dry sherry |
Directions:
1. heat flour in a cast iron skillet, cook over medium heat 15 minutes, stirring, until brown, remove from heat spray a dutch oven with cooking spray,and over medium hi heat add butter.
2. add carrot, onion, celery, peppers, garlic and saute until tender, 5 minutes add spices and cook 1 minute.
3. sprinkle with flour, stirring.
4. add clam juice, and bring to a boil.
5. reduce heat, simmer 10 minutes.
6. stir in milk and half and half, cook 5 minutes.
7. stir in crab and sherry, cook until heated.
8. remove bay leaf before serving.
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