It is my firm belief that the French can do no wrong when it comes to food. I will eat ANY French food. Seriously. I even enjoyed escargot.

Rich, creamy traditional bisque recipes are something that I think are truly delicious and are always a hit when I serve them to my family.

One weekend, a few months ago, my husband took me out to a fancy French restaurant, where I threw my Points allowance to the wind, and I indulged in the most sensational foods.


One of the things I ordered was a Crab Bisque in a Bread Bowl that was to die for. But after I got home and started calculating the Points that were in crab bisque recipes, I was shocked. How can so many calories fit into a small bowl of liquid?!!?

So I became determine to create a healthy low calorie crab bisque that I could enjoy more frequently and without the guilt. By bulking this dish up with some veggies, I was able to maintain the divine creamy texture and rich flavors without all the unnecessary fat and calories.

I also got rid of the heavy cream and high fat butter and used some alternative ingredients that did the trick just fine. The end result was fabulous! Each 1 cup serving is just 3 Points, which I think is fantastic for such a delicious tasting bisque.

Low Calorie Crab Bisque Recipe

Looking for a low calorie bisque recipe that is Weight Watchers friendly but still tastes great? Try this amazingly yummy Crab Bisque Recipe and indulge in everything a French bisque should be, but with just 3 Points per serving. Serve it as a healthy side dish with dinner or pair it with a light salad for a divine lunch.


  • 16 oz lump crabmeat
  • 2 cups fat free chicken broth
  • 2 cups fat free milk
  • 1 cup dry sherry
  • 1 1/2 cups cauliflower, cut into bite sized pieces
  • 1 cup fresh corn kernels
  • 1 cup chopped onion
  • 1 cup diced yellow bell pepper
  • 1 1/2 cup diced red bell peppers
  • 1 large celery stalk, cut into bite sized pieces
  • 1 tbsp light butter (I used Brummel & Brown)
  • 2 tbsp fat free sour cream
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp salt
  • 1/4 tsp black pepper


  1. Melt butter in a large saucepan over medium heat.
  2. Add corn, onion, celery and bell peppers and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add cauliflower and paprika, and stir often, for 2 minutes.
  3. Add sherry and scrape up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add broth and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, until the cauliflower is very tender, about 15 minutes. Remove bay leaves.
  5. Working in two batches, puree the vegetable mixture in a blender or food processor. Return the puree to the saucepan; stir in milk, sour cream, crab, bay leaves, thyme and salt & pepper.
  6. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Divide into 8 servings and garnish with a sprinkle of fresh chopped parsley.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: French

Entire recipe makes 8 servings
Serving size is about 1 cup
Each serving = 3 Points

PER SERVING: 158 calories; 3g fat; 12 g carbohydrates; 19g protein; 4 g fiber


  1. What a fantastic recipe. To keep the cost down I used 2 cans of cheaper canned crabmeat and one container of actual claw crabmeat and it was delicious. I blended the canned crabmeat right in with the veggies and added the claw meat afterwards. This tastes and feels in the mouth like a much, much worse for you restaurant bisque. I used frozen cauliflower which I softened a bit in the microwave. I also added a few pinches of Splenda because I like mine just a touch on the sweeter side. A definite keeper I will make again and again!!!

  2. This looks great and I can’t WAIT to try it! Thank you for adding the nutritional information like the protein, etc. I am stopping on my way home from work today to get the ingredients and make tonight for dinner.

  3. We made this tonight and it is an absolute keeper. We used the veggies in our house. We used broccoli in place of cauliflower. We used only red bell pepper, and we had no corn so we substituted purple potatoes. Also, we use Trader Joe’s low sodium chicken broth (which is very low in sodium compared to any other brand) but did add the recommended amount of salt and still thought the salt was just the right amount. Additionally, we forgot to remove the bay leaf so blended it right up. This is so flavorful and we look forward to making it again. Thanks for taking the time to create a more healthful crab bisque recipe.

  4. Sounds delicious! Can’t wait to try your recipe tonight!