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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
3 (12-ounce) containers standard oysters, undrained |
cooking spray |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green bell pepper |
2 garlic cloves, minced |
1/2 cup all-purpose flour |
1 (14.5-ounce) can fat-free, less-sodium chicken broth |
1/2 teaspoon dried thyme |
1 bay leaf |
1/2 cup sliced green onions |
1 (12-ounce) can evaporated fat-free milk |
1 pound lump crabmeat, shell pieces removed |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
freshly ground black pepper |
Directions:
1. Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, bell pepper, and garlic; saute 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to onion mixture; cook 1 minute, stirring constantly. Gradually add reserved oyster liquid and broth, stirring with a whisk until blended. Stir in thyme and bay leaf, and bring to a boil. Add oysters, green onions, and milk; cook 3 minutes or until edges of oysters curl. Gently stir in crabmeat, salt, and 1/4 teaspoon black pepper; cook 1 minute or until thoroughly heated. Discard bay leaf. Sprinkle with freshly ground black pepper.
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