Feb 19 2009
Creamy Crab Bisque
Crab Bisque 1
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of asparagus soup
1 1/2 cans milk
1 c. light cream
1 c. crab meat
1/4 c. dry white wine
Blend, heat. Serve with dollop of batter.
Crab Bisque 2
1 can mushroom soup
1 can asparagus soup
1 1/2 cans evaporated milk
1/2 lb. crab meat
1 c. half and half
1/4 c. cooking sherry option
1 tsp. old bay seasoning
Blend soups and stir in milk and cream. Heat to boiling. Add crab meat and heat.
