Crab Bisque

Crab Bisque

19 Reviews 3 Pics
Recipe by  Leeza

“This is SO good and SO simple that it's a shame not to have it often!”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a saucepan, combine tomato soup, mushroom soup, milk and crab meat. Cook over medium heat stirring frequently. When hot, ladle into soup bowls and sprinkle with green onions.

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Reviews (19)

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One of the best crab bisques I have ever had, definitely restaurant quality. However the exact recipe presented here looked a little bland so I added: 1 clove garlic, 2 jalapenos minced, 1/4 c. chives, 1 c. frozen corn, and substituted heavy cream for the milk.



This simple recipe needed some help. While I was able to reduce the fat by using skim milk, Campbell's "Healthy Choice" mushroom & tomato soups, it was too sweet for my taste. Juice from a lemon, along with diced garlic, red pepper, celery, mushroom and a spike of red pepper, added more depth to the flavor. It was great over brown rice!



This is a very simple and quick recipe but it needs some additional things to give it some taste. I used buttermilk instead of regular milk. (It gave the soup a nice consistency.) Then I added two cloves of garlic, one small onion, some fresh red peppers - just a few small pieces, a can of corn, a drop of Worecestershire sauce, a dash of basil, two tbs of Old Bay Seasoning, fresh ground pepper, and just a dash of celery salt. Season to taste. I cooked on medium heat until it started to bubble, then I let is simmer for about 20 minutes. It turned out delicious! It's a keeper if you add the extras. Enjoy!

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Amount Per Serving (5 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 29.8 g
  • 10%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 1341 mg
  • 54%

Based on a 2,000 calorie diet



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Cajun Corn and Crab Bisque


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