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.
Corn And Crab Bisque
1/2 c. chop celery
1/2 c. chopped green onions
1/4 c. chopped green pepper
1/2 c. butter, melted
2 cans of potato soup
1 can cream corn
1 1/2 c. half and half
1 1/2 c. milk
2 bay leaves
1 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. white pepper
Dash hot sauce
1 lb. crabmeat
Chop parsley and lemon slices,
optional
Saute' celery, green pepper and onions in butter, in Dutch oven. Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, pepper and hot sauce; cook until thoroughly heated. Gently stir in crab meat and heat. Discard bay leaves. Garnish with parsley and lemon slices if desired. Yield: 11 cups.
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