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containers standard oysters cooking spray onion celery green bell pepper garlic all-purpose chicken broth thyme bay leaf green onions milk lump crabmeat salt black pepper freshly ground black pepper
Viewed: 2 - Published at: 5 years agoIngredients
- 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
Method
- Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid.
- 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.
