Crab Bisque Directions:
- Pick through the lump crab meat to remove any shells or cartilage. Set aside.
- In a large pot, melt the light butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 2-3 minutes to create a roux. The mixture should be lightly browned and smooth.
- Gradually whisk in the seafood or chicken broth, making sure to dissolve the roux completely. Add the half-and-half and dry white wine. Stir in the tomato paste until well combined.
- Add the Old Bay seasoning, paprika, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 10-15 minutes until it thickens slightly.
- Gently fold in the lump crab meat, being careful not to break up the pieces too much. Simmer for another 5 minutes to allow the flavors to meld together.
- Ladle the crab bisque into bowls and garnish with fresh parsley. Serve with lemon wedges on the side if desired.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Light Butter (4 tablespoons): 4 points
- All-Purpose Flour (1/4 cup): 4 points
- Half-and-Half (1 cup): 6 points
- Dry White Wine (1/2 cup): 4 points
Total Points: 18 points for the entire recipe
Portions:
- Assuming 4 servings, each serving is approximately 4.5 points.
Nutritional Values (approximate per serving):
- Calories: 280
- Fat: 22g
- Carbohydrates: 15g
- Protein: 8g
I await your comments! Enjoy!
