Emergency Crab Bisque

4 Reviews

Prep: 5 min
Cook: 15 min
Ready In: 20 min

“This light and spicy tomato crab bisque is one of my all-time favorite emergency recipes. It's easy to shop for, requires very little effort, and only takes about 10 to 15 minutes to pull off.” - by Chef John

Ingredients

1/4 cup chopped green onions
1 tablespoon butter
1/4 teaspoon seafood seasoning (such as Old Bay®)
4 cups ready-to-serve creamy tomato soup
1 pinch cayenne pepper, or to taste
8 ounces fresh lump crabmeat
1 pinch salt and ground black pepper to taste
2 tablespoons heavy cream
1 pinch seafood seasoning (such as Old Bay®)

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Directions

Combine green onion, butter, and 1/4 teaspoon seafood seasoning in a saucepan over medium heat. Cook until onion is slightly softened, 2 minutes.
Stir tomato soup into saucepan; increase heat to medium and bring to a simmer. Stir in cayenne pepper and reduce heat to medium-low. Stir in crabmeat; cook, stirring occasionally, until crab is cooked through, 5 to 10 minutes. Season with salt and black pepper to taste. Remove from heat.
Whisk cream with a pinch of seafood seasoning until light and frothy, about 30 seconds. Ladle bisque into bowls and stir in a teaspoon of frothy cream.

Reviews (4)

Rate This Recipe

chickenman

Jul. 4, 2012

"Easy recipe that tastes great! I used crab legs instead and it was still delicious! Great for an occasion when you want an elegant dish without all the fuss...." See more"

DelMarGirl

Nov. 25, 2012

"This soup is good and if there is an emergency for "crab soup" this works well. It all depends on what prepared tomato soup you use. However, I can think of better ways to use expensive crab meat. ..." See moreHaving said that,if offered a bowl, I would for sure eat itand enjoy it."

Tricia

Dec. 27, 2012

"I needed an easy but special dish for the office Christmas pot luck. This was perfect and several people asked for the recipe. Here's how I modified this recipe. 1) I scaled it for 12 people; 2) I ..." See moreused 6 cans of Campbell's Tomato Bisque soup w/ 5 cans of water; 3) I used 3, 6-oz cans of premium white crab meat (Kroger brand); 4) I used white pepper instead of black. I did not follow directions. Instead, I sauteed the green onions and dumped them along with everything else except the cream into my 6 qt. slow cooker the night before. After stirring, I took out a small amount to heat in the microwave and season to taste. I added way more Old Bay, cayenne, and white pepper than the recipe called for (Campbell's is too sweet so it needed it!). I took it to work, straight from the fridge, and plugged it in. About an hour before serving, I added the cream and more white pepper. It was delicious -- a smash hit -- and ridiculously easy (less than 15 minutes, TOTAL)."

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