Ten-rrific Recipe #6: Crab Bisque

January 11,2010
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

After surviving a week of flying solo while SPH was in Texas for work, this week is looking a little less daunting and more routine-like. Let’s just say while last week went relatively well (despite an unexpected snow day last Friday, during which I had not much planned to distract the boys), I have an even higher level of awe for single parents. It seems as though it has snowed for days now, even though we probably have less than 6 inches. We’ve had lots of “snow globe” type snows, which help bring a bit of wonder to these ridiculously cold temperatures Ohio, and much of the country have been experiencing. How about a warm bowl of Crab Bisque to warm you up? “But SPC, I am trying to eat healthy in the New Year,” you may be thinking. Great! This bisque is healthful and light, a perfect way to indulge your need for something decadent while trying to eat healthy. My secret? I use a can of evaporated skim milk to replace the usual cream or half and half, which helps to retain bisque’s usual creaminess but without sacrificing taste. Ten-rrific Recipe #6: Crab Bisque 1 tablespoon extra virgin olive oil 1 medium onion, diced 1 celery rib, diced 2 cloves garlic, minced 2-3 tablespoons white wine or water ½ cup all-purpose flour 3 cups broth 1 teaspoon worchestershire sauce 1 teaspoon soy sauce 1 teaspoon paprika ½ teaspoon celery seed ½ teaspoon ground pepper 1 – 12 oz can evaporated skim milk 1 pound crab meat In a large sauce pan, heat the olive oil over medium high heat. Add the onion, celery and garlic, and cook for 5-7 minutes, or until the onions begin to brown a bit. Add the wine or water and scrape the bottom of the pan to remove the browned bits at the bottom. Stir in flour, mixing well to fully incorporate. Gradually add the broth, stirring well as you add to ensure no clumping of the flour bits. Once the flour is fully incorporated, continue stirring and add the worcestershire sauce, soy sauce, paprika, celery seed and pepper. Bring to a boil and then reduce heat to low. Add evaporated milk and crab, stirring gently to keep crab intact. Salt to taste. Serves 6. SPC