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Easy Crab Bisque
Ingredients
-
2 3/4
cups milk
-
1
10 3/4 ounce can condensed cream of asparagus
-
1
10 3/4 ounce can condensed cream of mushroom soup
-
1
cup half-and-half or light cream
-
1
6 - 6 1/2 ounce can crabmeat, drained, flaked, and cartilage removed
-
3
tablespoons dry sherry or milk
-
Fresh chives (optional)
Directions
In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and half-and-half. Bring just to boiling over medium heat, stirring frequently. Stir in crabmeat and dry sherry; heat through. To serve, ladle bisque into bowls. If desired, garnish each serving with chives. Makes 6 main-dish servings.
From the Test Kitchen
- Variation Easy Shrimp Bisque:Prepare as above except substitute cream of shrimp soup for the cream of mushroom soup and 8 ounces cooked, small shrimp for the crabmeat.
- Variation Easy Mushroom Bisque:Prepare as above except cook and stir 2 cups sliced fresh button, shiitake, and/or portobello mushrooms in 2 tablespoons hot butter until tender. Continue as directed, omitting crabmeat. Omit chives. If desired, garnish each serving with additional sauteed mushrooms and caramelized onions.
Nutrition Facts
(Easy Crab Bisque)
- Servings Per Recipe 6,
- Calories 225,
- Protein (gm) 12,
- Carbohydrate (gm) 15,
- Fat, total (gm) 12,
- Cholesterol (mg) 51,
- Saturated fat (gm) 5,
- Sodium (mg) 882,
- Potassium (mg) 433,
- Calcium (DV %) 222,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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