Oyster-Crab Bisque

Recipe By :Cooking Light Magazine. November 2001. Page: 118.
Serving Size : 7

3 (12 oz) 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 oz) can fat-free, less-sodium chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup sliced green onions
1 (12 oz) 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 (serving size: about 1-1/2 cups).

Per Serving (excluding unknown items): 48 Calories; trace Fat (3.2%
calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0
Fat.

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