Crabby Bisque

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  • Level: Easy
  • Total: 23 min
  • Prep: 8 min
  • Cook: 15 min
  • Yield: 6 servings
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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


Cayenne pepper


  1. 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.;