400 g of cleaned crab (without shell and head)
1 tablespoon of salt
3 tablespoons of freshly squeezed lime juice
1 medium onion, cut into pieces (100 g)
2 medium tomatoes, peeled and seeded, cut into pieces (240 g)
3 teaspoons of vegetable stock tablet, dissolved (720 ml)
1 cup of heavy cream (240 ml)
1 tablespoon of mustard
400 g of cleaned crab (without shell and head)
1 tablespoon of salt
3 tablespoons of freshly squeezed lime juice
1 medium onion, cut into pieces (100 g)
2 medium tomatoes, peeled and seeded, cut into pieces (240 g)
3 teaspoons of vegetable stock tablet, dissolved (720 ml)
1 cup of heavy cream (240 ml)
1 tablespoon of mustard
In a 10 cm x 20.5 cm deep dish, combine the crab, salt, lime juice, onion, and tomato
Cover and microwave on high for 10 minutes or until the tomato and onion are tender
Blend in a blender with the vegetable stock until smooth
Set aside some whole crab pieces to use as garnish
Return to the deep dish, add heavy cream and mustard, and blend
Cover and microwave on high for 1 minute
Serve immediately
247 calories per serving
Note: To serve the bisque in soup bowls, use a tablespoon
At the end, grasp the spoon by the handle and bring it to your mouth.
