Crab Bisque


  • 1 lb crabmeat, drained
  • 1 cup corn kernels
  • 1 cup onion, chopped
  • 1 cup dry sherry
  • 1 cup seafood stock
  • 1 cup yellow bell pepper, diced
  • 1 cup low-fat milk
  • 1 1/2 cups potato, diced
  • 1 Tbsp olive oil
  • 3/4 tsp paprika, plus some extra for garnish
  • 1/2 tsp salt


  • 1 cup corn kernels
  • 1 avocado, finely diced
  • 1 tomato, seeded, diced
  • 1/4 tsp salt
  • 1 Tbsp lime juice
  • ground pepper to taste


  1. Prepare the relish: mix all the ingredients in a small bowl and toss to coat. Set aside at room temperature.
  2. Prepare the bisque: In a large saucepan, heat the oil over medium heat. Add the pepper, corn and onion and cook until the onion is soft, for about 5 minutes. Add the potato and paprika and cook for another 3 minutes, stirring continuously.
  3. Add sherry and reduce heat, continuing to stir for another 5 minutes. Add the stock and bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally. Potatoes should be very tender.
  4. Cool the veggie mixture for a couple of minutes, then move half of the mixture into a blender. Puree for 2-3 minutes or until smooth, then return to the saucepan. Stir in the milk, crab and salt and cook for 3 minutes, stirring occasionally.
  5. Pour the mixture into plates, top with paprika and add 1/4 cup relish. Serve warm.

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