Oyster-Crab Bisque

• 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

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.

containers standard oysters, cooking spray, onion, celery, green bell pepper, garlic, allpurpose, chicken broth, thyme, bay leaf, green onions, milk, lump crabmeat, salt, black pepper, freshly ground black pepper

Taken from www.myrecipes.com/recipe/oyster-crab-bisque (may not work)