Neptune's Favorite Crab Bisque

45 Reviews

Cook: 20 min
Ready In: 20 min

“This lovely crab bisque is simple and quick, and absolutely delectable! Garmnish with chervil or parsley. Enjoy!” - by Elizabeth

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can cream of asparagus soup
2 cups milk
1 cup light cream
1 (6 ounce) can crabmeat
1 1/4 cups white wine

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Metric US

Original recipe yields 4 -6 servings

Directions

Blend both cans of soup in medium or large pot, stir in milk and cream. Simmer over medium heat, stirring frequently (so milk and cream do not scorch). When boiling point is nearly reached, turn down heat.
Flake crab meat and add to soup. Simmer an additional 5 minutes, then add white wine. Add small amount of butter to surface (optional) and sprinkle with chervil or parsley.
Variations: (1) For a low-fat version, omit butter. Instead of milk and cream, substitute non-fat milk. (2) Instead of canned crab, use fresh or imitation crab. If using fresh crab, be sure to remove all cartilage and shell. (3) Substitute crab with lobster, clams, or mussels (shells or no shells). For an exquisite "seafood bisque," combine all of the above. Yum!

Nutrition

Amount Per Serving (5 total)

Calories
331 cal
17%

Fat
18.5 g
28%

Carbs
16.3 g
5%

Based on a 2,000 calorie diet

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Reviews (45)

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HETEIS31

Dec. 30, 2003

"THE BEST!!! Absolutely wonderful. I made it the first time using the full amount of wine that the recipe called for and found it a bit strong but still had a to die for taste. My fiance was hooked. He..." See more asked me to make it 3 more times in a 2 week period! I found if you cut the wine in 1/2 it is perfect. So easy and just so good. Serve with some crusty sourdough and eat in front of the fire ... Heaven!"

ANOURE

Jan. 7, 2004

"I love this recipe! I have made it for my family several times and my in-laws request it over and over. They love it. I double the amount of crab and add Old Bay seasoning...." See more"

BEACHCHEF

Jan. 7, 2004

"I made this bisque for the first course of a formal sit down dinner. Everyone loved it, & people asked for the recipe. I used approx. 2lbs of fresh lump crabmeat instead of canned & also ran the han..." See mored/food processor through it. I would use a low sodium soup though, it does have that condensed/sodium soup taste. But, overall very good & I'll make it again."

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