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Crabmeat And Mushroom Bisque

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  Liquid butter buds/Fat-free chicken broth 6 Tablespoon
  Finely chopped onion 4 Tablespoon
  Finely chopped green pepper 4 Tablespoon
  Scallions with tops 1 , coarsely chopped
  Chopped parsley 2 Tablespoon
  Sliced mushrooms 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Skim milk 1 1⁄2 Cup (24 tbs)
  Lite salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground mace 1⁄8 Teaspoon
  Tobasco 1 Dash
  Evaporated skim milk 1 Cup (16 tbs)
  Cooked crabmeat/2 packages, 6 ounces each frozen crabmeat, thawed 1 1⁄2 Cup (24 tbs)
  Sherry/Cooking sherry 3 Tablespoon

In a medium non-stick skillet, heat 4 Tbs.liquid Butter Buds or broth with onion, green pepper, scallion, parsley, and mushrooms.
Saute until soft, but not brown.
Set aside.
In a large saucepan, heat remaining 2 Tbs liquid Butter Buds or broth.
Remove from heat and stir in flour.
Gradually add skim milk; cook, stirring constantly, until thickened and smooth.
Stir in lite salt (optional), pepper, mace, and Tabasco.
Add sauteed vegetables and evaporated skim milk.
Bring to a boil, stirring constantly.
Reduce heat and add crabmeat.
Simmer, uncovered, 5 minutes.
Just before serving, stir in sherry.

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Crabmeat And Mushroom Bisque Recipe