Photo: Crabby Bisque Recipe
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
Directions
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.
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By nancy11766_5282639
Aurora, IL
on December 03, 2011
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The Crabby Bisque is my husband & my favorite recipe to make together. This is a delicious & fast meal to put together. We now always have a can of crab meat either in the fridge or the second half in a baggie in the freezer. We hve never found cream of crab, so we use Campbell's condensed Cream of Shrimp. Yum!
By mysticfibrosiah...
Los ANGELES, 43
on May 23, 2010
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SEMI-HOMEMADE DOESN'T HAVE TO MEAN CHEAP AND TASTELESS.
By irene_rossiter_...
Lakeland, FL
on May 11, 2009
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I made this for the first time. I couldn't find Bookbinders's brand and bought another brand and it worked out fine. I followed the recipe....but I felt it needed a bit more taste to it. So I added a bit more lemon, garlic and some Sherry to it. Since Lobster bisque takes Sherry, why not add it to this crab bisque.
I also added white corn and finely chopped golden potatoes. The thing with any meal is to get creative. That is what food is all about, it's like art. Overall it came out good. My husband who really doesn't like chowders or bisques had a second helping and my bother-in-law also had some and liked very much.
Read all 53 reviews