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Crab Bisque

Crab Bisque

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Leeza

Leeza

This is our family's FAVORITE soup! (It's hard to save it for special occasions now, because it's SO EASY!) We like this as an appetizer with California rolls (sushi) on the side. Makes a great (and different) first course!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 1316 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  1. Stir the soups and milk together 'til smooth. Add the salt, pepper, and curry powder to taste and the crabmeat. Heat 'til steaming (don't boil). Serve.
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Reviews

BLONDIE410
44

BLONDIE410

1/24/2005

A great base recipe, but I had to change a couple of things. One 4.75 oz. can of crab meat is the perfect amount and tastes better than the imitation crab would. I substituted 1/2 tsp. chili powder for the cumin b/c I'm not a fan of cumin. I skipped the salt. I also added a 1/4 cup of grated parmesean and a tsp. each of italian seasoning and onion powder. I highly recommend the parmesean-it added a great flavor. Next time I will try it with the sauted onions, as someone else suggested. Tasted great and will definately make again, but with the changes mentioned.

JESSIE6381
23

JESSIE6381

8/27/2004

I chose this recipe because it looked simple and got good reviews. Well, it ended up tasting a just too plain and simple and I had to modify it by adding fresh tomatoes, mushrooms and garlic to turn it into a pasta sauce I could actually eat. I will not make this recipe again.

Miz_Lola
14

Miz_Lola

9/18/2003

Excellent recipe! Quick and easy! I've made it twice now and definitely recommend using lump crabmeat instead of imitation. Using cajun seasoning gives it a really nice kick. Enjoy it with "everything" flatbread.

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