Photo by Sang An
Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.
Recipe information
Yield
Makes 4 servings
Ingredients
4 limes, zested and juiced
3 cups fresh corn, cut from about 6 cobs
1/2 chipotle chile in adobo sauce, seeded, plus 1 tablespoon adobo sauce
4 cups reduced-sodium nonfat chicken broth
1/2 teaspoon salt, divided
1/2 pound cooked crabmeat
1 avocado, pitted and diced
1/4 cup packed chopped fresh cilantro
1/2 teaspoon crushed cumin seeds
4 ounces tortilla chips or strips (optional)
Preparation
Reserve 1 tablespoon lime juice. Blend remaining lime juice, zest, corn kernels, chile, adobo sauce, broth and 1/4 teaspoon salt in a blender until smooth. Divide soup among 4 bowls. Toss crabmeat, avocado, cilantro, cumin seeds, reserved lime juice and remaining 1/4 teaspoon salt in a bowl. Sprinkle soup with crab mixture and serve with tortilla chips, if desired.
Nutrition Per Serving
Per serving 444 calories
10.6 g fat
1.5 g saturated
77.6 g carbohydrates
13.9 g fiber
23.7 g protein
#### Nutritional analysis provided by Self
Recipe notes
Back to topSee Related Recipes and Cooking Tips
26 Ways to Cook With Crab
It works in cakes, it works in chowder, it works in salad. So there's nothing to be crabby about.
