Low Fat Cream Of Crab Soup Recipe
Crab soup is a popular recipe in many parts of the world, especially in coastal regions. However, it's often high in calories and fat, making it less than ideal for those looking to eat healthily. But what if we told you that you could enjoy a bowl of delicious cream of crab soup without any guilt? Yes, it's possible! In this article, we'll share with you a low-fat cream of crab soup recipe that's perfect for those watching their weight or trying to eat healthily. Read on to learn how to make this tasty and healthy delight!
Ingredients
Before we dive into the recipe, let's take a look at the ingredients you'll need:
- 1 lb of fresh lump crabmeat
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 1/2 cup red bell pepper, chopped
- 4 cloves garlic, chopped
- 4 cups low-sodium chicken broth
- 1 cup fat-free half-and-half or evaporated milk
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1 bay leaf
Make sure to buy fresh and high-quality ingredients, as they will significantly affect the taste of the soup.
Instructions
Now that you have all the ingredients ready, let's start making the soup:
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrot, red bell pepper, and garlic, and sauté for 5-7 minutes until the vegetables are soft.
- Add the flour and stir well to coat the vegetables. Cook for 2-3 minutes, stirring constantly.
- Add the chicken broth, half-and-half or evaporated milk, salt, black pepper, parsley, thyme, and bay leaf. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
- Add the crabmeat and simmer for an additional 5-7 minutes until the crab is heated through.
- Remove the bay leaf and discard. Adjust the seasoning with salt and black pepper as needed.
- Divide the soup into bowls and serve hot. Garnish each bowl with additional herbs if desired.
Tips and Variations
Here are some tips and variations to help you make the most out of this low-fat cream of crab soup recipe:
- You can use any type of crabmeat you prefer, such as claw, backfin, or special.
- You can substitute the chicken broth with vegetable broth or seafood broth to enhance the seafood flavor.
- You can add other vegetables to the soup, such as corn, peas, or spinach, to increase the nutritional value.
- You can use a blender or food processor to puree the soup for a smoother texture.
- You can store the leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.
Conclusion
Low-fat cream of crab soup is a delicious and healthy alternative to the traditional high-calorie version. By using fresh and nutritious ingredients and reducing the amount of fat, you can enjoy this soup without compromising your health or weight loss goals. We hope you liked this recipe and will give it a try at home. Let us know your thoughts in the comments below!
