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Oyster-and-Crab Bisque




Source of Recipe


Atkins food web page


Recipe Introduction


During Induction, oysters, which are higher in carbs than other shellfish,
must be limited a bit. This low-carb bisque offers a delectable way to make
the most of them.



List of Ingredients




3 tablespoons unsalted butter
1 scallion, finely chopped
2 teaspoons ThickenThinT/not Starch thickener
1/2 teaspoon onion powder
1/4 teaspoon celery seeds
Freshly grated nutmeg
1/8 teaspoon cayenne pepper
2 cups fish stock or clam juice
2 cups heavy cream
2 cups (16 ounces) shucked oysters, divided
8 ounces cooked fresh lump crabmeat, picked over to remove bits of shell and
cartilage
2 tablespoons chopped fresh parsley



Recipe



1. Melt butter in a stockpot over medium heat. Add scallion, and cook for 1
minute. Stir in thickener, onion powder, celery seeds, nutmeg and cayenne.
Pour fish stock or clam juice and heavy cream into pot; stir to combine.
Reduce heat to medium-low, and keep at a simmer.
2. In a saucepan, cook 1 cup of the oysters (with their juices) over
medium-low heat just until edges curl, about 5 minutes. Pour into a blender,
and purée; add to stockpot.
3. Simmer oyster mixture for 15 minutes, stirring often. Add remaining 1 cup
oysters, and cook for 4 minutes. Gently fold in crabmeat, being careful not
to break up the lumps. Cook until heated through, 1 to 2 minutes. Divide
bisque among 6 serving bowls, sprinkle with parsley, and serve.