Its always fun to have your own personal bowl of yummy soup – especially when it is one that you can eat! This creamy crab soup is easy to make and just a little better for you – we used coconut milk instead of heavy cream to capture the velvety texture of bisque.
Oregano is our spice of the week because of its nutritional, anti-oxidant and disease preventing properties. The herb, whose name means “delight of the mountains” in Greek, is native to the Mediterranean region. It is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium.
Creamy Crab Bisque Stuffed in Bread Bowls
- 2 Cups Coconut Milk
- 1 Yellow Onion, chopped
- 1 Red Bell Pepper
- 1 TB Olive Oil
- 1 tsp Dried Oregano
- 1 tsp Smoked Paprika
- ½ tsp Sea Salt
- ¼ tsp Freshly Ground Black Pepper
- 1 (15 oz) Can Fire Roasted Tomatoes or 6 Roma Tomatoes, cut in half and placed skin side up under the broiler until blackened
- 1 LB Crabmeat, Backfin or special
- 1 – 2 TB Lemon Juice
- 8 – 10 Crusty Dinner Rolls
- 2 TB Extra Virgin Olive Oil
- ¼ Cup Chopped Parsley
Step One
Heat oil in a large sauté pan. Add onion and red pepper and sauté over medium heat until softened, about 1 minute. Add coconut milk, oregano, paprika, 1/2 tsp salt, and 1/4 tsp pepper. Bring liquid to a boil and then simmer over low heat about 5 minutes.
Step Two
Add the tomatoes to the soup, and simmer until warm. Stir in crab and cook until just cooked through. Add lemon juice, taste for salt and pepper.
Step Three
To make the bread bowls, preheat your oven to 400F. Spray or brush the Olive Oil into the hollowed out cavity of the bread bowls – brush the outside lightly too and place them on the baking sheet and into the oven to toast/warm for about 5 minutes. Ladle the bisque into the bread bowls, garnish with parsley.