Oyster-Crab Bisque 3 (12-ounce) containers standard oysters, undrained Cooking spray 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 2 garlic cloves, minced 1/2 cup all-purpose flour 1 (14.5-ounce) can fat-free, less-sodium chicken broth 1/2 teaspoon dried thyme 1 bay leaf 1/2 cup sliced green onions 1 (12-ounce) can evaporated fat-free milk 1 pound lump crabmeat, shell pieces removed 1/4 teaspoon salt 1/4 teaspoon black pepper Freshly ground black pepper
Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, bell pepper, and garlic; saute 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to onion mixture; cook 1 minute, stirring constantly. Gradually add reserved oyster liquid and broth, stirring with a whisk until blended. Stir in thyme and bay leaf, and bring to a boil. Add oysters, green onions, and milk; cook 3 minutes or until edges of oysters curl. Gently stir in crabmeat, salt, and 1/4 teaspoon black pepper; cook 1 minute or until thoroughly heated. Discard bay leaf. Sprinkle with freshly ground black pepper. Yield: 7 servings. ---------- ---------- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.175 / Virus Database: 270.9.0/1771 - Release Date: 11/6/2008 7:58 AM [Non-text portions of this message have been removed]
