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Corn and crab bisque
Posted on 9/22/14 at 10:36 am
Posted on 9/22/14 at 10:36 am
Hi, does anyone have a great healthy version recipe of corn and crab bisque? I can take a regular recipe and modify it to make it healthy also (or healthier).
Went crabbing yesterday and have a good bit of leftover boiled crab.
TIA!
Ps. I don't have a immersion blender or food processor either. I only have a bullet shake maker lol. I don't mind it a bit watery either.
Went crabbing yesterday and have a good bit of leftover boiled crab.
TIA!
Ps. I don't have a immersion blender or food processor either. I only have a bullet shake maker lol. I don't mind it a bit watery either.
This post was edited on 9/22/14 at 10:38 am
2
Posted on 9/22/14 at 10:43 am to 337tigergirl
I have one in the TD Recipe Book in the sticky above. You can probably modify it pretty easily by changing the dairy to skim milk. To thicken a bit, use extra corn and cut it from the cobs about half way. Then, scrape the cobs to get the milk etc...which will thicken it a bit. Be sure and make a corn broth by simmering the spent cobs in water or fat free chicken stock. Makes for a tastier fresher tasting bisque. Don't use frozen corn.
Posted on 9/22/14 at 10:45 am to 337tigergirl
A good corn and crab bisque is easily one of my favorite dishes ever
Posted on 9/22/14 at 10:49 am to HeadyBrosevelt
I agree! I love corn and crab bisque. Just have never made one before.
Thanks Gris! I'm going to look in the recipe book and use your tips on the substitutions.
Thanks Gris! I'm going to look in the recipe book and use your tips on the substitutions.
Posted on 9/22/14 at 10:56 am to 337tigergirl
It's a very basic recipe which I adapt in whatever way the mood hits me at the time. It's good as is, though. With crabmeat, you don't want to bury that delicate flavor with too many overpowering flavors. Just the corn with it is enough.
There's butter in it to start the bisque, but the amount is minimal when you consider it's distributed throughout the dish. I wouldn't fool with that part if you can avoid it.
There's butter in it to start the bisque, but the amount is minimal when you consider it's distributed throughout the dish. I wouldn't fool with that part if you can avoid it.
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