Ingredients

3 (10.5-ounce) cans restaurant-style condensed crab bisque (recommended:
Bookbinder's)
2 1/4 cups plus 6 tablespoons heavy cream
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves
3 (4.25 ounce) cans crabmeat, picked over
Salt
Cayenne pepper

Instructions

In a medium saucepan, combine bisque, 2 1/4 cups heavy cream,
lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes.
Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to
each bowl and swirl with butter knife to create a pretty design. Serve immediately.