Shelly's Recipe

Oyster-Crab Bisque

Category: Soups

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 and 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.

Serves 6