Low Sodium Crab Bisque
Delight your taste buds with this rich and creamy Low Sodium Crab Bisque, a healthier spin on the classic seafood favorite. Packed with tender crab meat, aromatic vegetables, and a luscious blend of low-sodium chicken or seafood broth and half-and-half, this bisque offers all the indulgence without the excess salt. Flavored with a delicate balance of paprika, garlic, and freshly ground black pepper, it’s finished with a bright splash of lemon juice for a hint of zesty freshness. Thickened to perfection with a cornstarch slurry and topped with vibrant fresh parsley, this guilt-free recipe pairs gourmet elegance with heart-smart cooking. Perfect for cozy dinners or entertaining guests, it’s ready in under an hour and serves four generous portions. Indulge without compromise!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound fresh crab meat
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 3 cups low sodium chicken or seafood broth
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
In a large pot, heat the unsalted butter and olive oil over medium heat.
Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the low sodium chicken or seafood broth to the pot along with the bay leaf, paprika, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 20 minutes to let the flavors meld together.
Remove the bay leaf from the pot, then transfer the soup to a blender. Blend until smooth, working in batches if necessary. Be sure to hold the blender lid down with a kitchen towel to avoid hot splashes.
Return the bisque to the pot and stir in the crab meat and half-and-half. Simmer gently for another 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the bisque to thicken it slightly. Cook for an additional 2-3 minutes.
Add the fresh lemon juice and adjust the seasoning. Add more black pepper if desired.
Serve the crab bisque hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 5589 mg | 243% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 22.6 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2734 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
