Crab Bisque

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Crab Show

Recipe categories: Crab, Shellfish, Dairy, Mushroom,
more
- Dish : Soup
- Cuisine : American
- Technique : Simmer
- Season : Fall , Spring , Summer , Winter
- Cookware Used : Saucepan

recipe
ratings & reviews(55)

Photo: Crab Bisque Recipe

Rated 3 stars out of 5

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Read 55 Reviews

Total Time:: 10 min
Prep: 5 min
Cook: 5 min

Yield:: 4 servings

Level:: Easy

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Ingredients

1 (10 3/4-ounce) can cream of asparagus soup
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
1/4 cup dry sherry

Directions

Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes.

Serve with your favorite crackers.

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Read all 55 reviews

By Betsy_R

Winchester, VA

on December 24, 2011
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Easy recipe that is tasty! A new tradition for Christmas Eve! My husband doesn't like asparagus so I used cream of celery instead. With a bit of Old Bay, it is a yummy soup. The negative comments are not necessary. If someone wants a more complex soup, then go with one that has 15 ingredients and takes an hour to make. I'll definitely make this again.

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By Campergal

on January 22, 2011
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I dont understane these negetive comments, unless they just cant read. No salt is added unless you want it. I have made this for family an friends the day I saw Mrs. Paula make it an everyone thinks its the cat meow an the dogs woof woof, they are so suprised when I tell them how I made it!! An they always ask for the recipe. I put shrimp in mine an slice Itl. bread an toast it, it melts in your mouth with a dip in the bisque. Everyone has seconds or thirds.Paula gives us recipes that are great its up to us to twik them to our taste if needed. But Honey this one stands on its on. I LOVE YOU PAULA. I dont do this kind of thing but gave away my copy came on to print out more as I'm fixing it next weekend . AN I KNOW I WILL BE ASKED FOR IT AS ALWAYS. Learn to follow directions or zip it folks! Have a great day Mrs. Paula

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By jjhrom_13133564

Roseto, 78

on September 07, 2010
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Try doubling the sherry, doubling the 1/2 and 1/2 (or cream, and ADD lemon juice literally drop by drop to cut the saltiness. I also stirred in some large crarrot pieces to absorb some of the saltiness. I would serve this, but not before modifying it.

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