Crab-Corn Chowder (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 cup crab cake mixture, reserved from crab cakes or see recipe below |
2 cups frozen corn kernels |
2 bay leaves |
4 cups reduced-sodium chicken broth |
1 cup nonfat or lowfat milk |
salt and ground black pepper |
1 tablespoon chopped parsley leaves |
Directions:
1. In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.
2. Crab Cake Mixture:
3. 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
4. 2 tablespoons lowfat sour cream
5. 2 1/4 teaspoons oats (regular or quick-cooking)
6. 2 1/4 teaspoons seasoned dry bread crumbs
7. 3/4 teaspoon Dijon mustard
8. 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
9. 1/4 teaspoon dried oregano
10. Pinch ground black pepper
11. 1/2 teaspoons olive oil
12. In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
13. Yield: about 1 cup
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