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Mazzocco Chardonnay and Crab Bisque

Presented by: Carole and Marshal Ward

Crab Bisque

Cooking Spray
1¼ cups thinly sliced shallots (about 4 large)
1 celery stalk, finely chopped (about ½ cup)
4 garlic cloves, minced
3 tbsp. vermouth
¾ tsp. kosher salt
¼ tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 pound jumbo lump crabmeat, shell pieces removed, and divided
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
½ cup heavy whipping cream
2 tbsp. chopped fresh chives
1½ tsp. fresh lemon juice

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquids evaporates. Add salt, peppers, and 8 ounces crabmeat.
2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.
3. Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return puréed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.
4. Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.

Recipe from Cooking Light magazine, December 2009
Makes 8 servings
Serving size: ¾ cup soup and about ¼ cup crabmeat mixture

Nutrition per serving: 188 calories, 16.3 g protein, 6.7 g total fat (3.6 g sat.), 14.1g carbohydrate, 0.5g fiber, 80mg cholesterol, 453 mg sodium, 1.3 mg iron, 204 mg calcium