By Tanis Boganis

Most of the time we humans eat to fill the gaping void of our stomachs (something about survival instincts). Yet we eat crap food chock full of ingredients that we can’t even pronounce and which have the nutritional value of, well, chalk. Much of the time our food choices are hassle-free and quick, but not necessarily healthy. And the healthy options are often boring or bland.

But sometimes we eat a meal that is just so wonderfully concocted that it’s not like eating as much as it is like having a romantic encounter with your taste buds- a ” mouth-gasm” I like to call it. It’s like listening to music that brings you to tears, laughing until your belly aches, or … something else just as great. (you’ll have to use your imagination, as I’m fresh out of metaphors and similes at the moment.)

Crab Bisque

Preparations: 8 minutes Cook time: 20 minutes

Ingredients:

• 6 oz. can of crab meat picked over and shells removed
• or 2 cups of imitation crab
• 1 can/jar of clam juice
• 1 onion chopped
• 4 slices of turkey bacon chopped
• 3 Tbsp of butter
• 2 carrots peeled and chopped
• 2 celery stocks chopped
• 2 large potatoes peeled and cubed
• 1 tsp of thyme
• 2 bay leaves
• 1/4 tsp each of salt and pepper
• 2 cups of fat free cream

Method to the Rad-ness:

In a medium skillet or frying pan put the turkey bacon in and fry on medium-high heat. (*If you are using regular bacon don’t use any butter.) Add the onions and the butter and fry until the onions are brownish and the bacon is crispy.

Meanwhile, In a medium-large pot add 4 cups of water and the bay leaves, thyme, potatoes, carrots and celery. Bring to a boil on medium-high heat. Gently boil for five minutes then add the bacon,onions and clam juice. Boil for ten minutes or until the veggies are tender.

Reduce the heat to medium-low and add the cream and the crab. Let simmer for two minutes.

Add salt and pepper to taste. Don’t forget to remove the bay leaves and serve hot.

Printer friendly recipe:

No Risk Crab Bisque

 

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8 mins

20 mins

28 mins

 

This is a great crab bisque to share.

: Tanis Boganis

: Soup

: 8

Ingredients

• 6 oz. can of crab meat picked over and shells removed
• or 2 cups of imitation crab
• 1 can/jar of clam juice
• 1 onion chopped
• 4 slices of turkey bacon chopped
• 3 Tbsp of butter
• 2 carrots peeled and chopped
• 2 celery stocks chopped
• 2 large potatoes peeled and cubed
• 1 tsp of thyme
• 2 bay leaves
• ¼ tsp each of salt and pepper
• 2 cups of fat free cream

Method to the Rad-ness

1. In a medium skillet or frying pan put the turkey bacon in and fry on medium-high heat. (*If you are using regular bacon don’t use any butter.) Add the onions and the butter and fry until the onions are brownish and the bacon is crispy.
2. Meanwhile, In a medium-large pot add 4 cups of water and the bay leaves, thyme, potatoes, carrots and celery. Bring to a boil on medium-high heat. Gently boil for five minutes then add the bacon,onions and clam juice. Boil for ten minutes or until the veggies are tender.
3. Reduce the heat to medium-low and add the cream and the crab. Let simmer for two minutes.
4. Add salt and pepper to taste. Don’t forget to remove the bay leaves and serve hot.

Nutrition Information

: bowl

2.2.6

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