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Nutrition Facts
Serving Size 274 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 450 mg 19%
Total Carbohydrate 15 g 5%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 14 g
Vitamin A 80% Iron 6%
Vitamin C 190% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Red Pepper Crab Bisque
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

1/4 cup(s) yellow onion, chopped
1 Tbsp garlic, minced
2 Tbsp unsalted butter
1/4 Tsp salt
1 Tsp black pepper
1/4 cup(s) flour
2 cup(s) heavy whipping cream
1 cup(s) chicken broth
6 red bell pepper, roasted, chopped
2 fl oz dry sherry wine
16 Oz jumbo lump crab meat
1/2 cup(s) pico de gallo
1/4 cup(s) sour cream
1/2 bunch cilantro, chopped
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Preheat a large soup pot over medium-low heat. Sweat onions and garlic in butter 5 minutes. Season with salt and pepper.
Sprinkle vegetables with flour. Stir to coat.
Pour in cream and chicken broth, bring to boil, and reduce to a simmer.
Add roasted peppers and wine
Blend soup with an immersion blender (or in a blender on medium speed with the lid vented) until smooth
Stir ½ of crabmeat into soup.
Serve with pico de gallo, sour cream, cilantro and remaining crabmeat as garnish.


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