Crab Bisque |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 5 minutes | 10 minutes | 245 | 110 | 12g | 740mg | 12g | 22g | 85mg |
| INGREDIENTS: | ||
| 3 tablespoons margarine or butter | 1 small onion, finely chopped (1/4 cup) | 3 tablespoons all-purpose flour |
| 1 tablespoon chopped fresh parsley | 1/2 teaspoon salt | 1/8 teaspoon pepper |
| 2 cups milk | 1 cup chicken broth or water | 2 cans (6 ounces each) whole lump crabmeat, drained, or 12 ounces imitation crabmeat |
| 1 | Melt margarine in 3-quart saucepan over low heat. Cook onion in margarine, stirring occasionally, until tender. Stir in flour, parsstantly, until mixture is bubbly; remove from heat. |
| 2 | Stir in milk and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. |
| 3 | Stir in crabmeat. Heat to boiling; reduce heat. Cook about 3 minutes, stirring frequently, until hot. |