Crab Bisque

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Servings: 4 servings
Prep Time: 15 min
Cook Time: 5 min
Difficulty: Easy

Ingredients Add to grocery list

1   10 3/4-ounce can cream of asparagus soup
1   10 3/4-ounce can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 lb crabmeat, picked free of shells
1/4 cup dry sherry


Using a heavy saucepan, combine all of the ingredients and bring to a boil.  Reduce the heat and allow to simmer for 5 minutes.

Serve with favorite crackers.

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Lady and Sons Too! cookbook
          Watch Paula on Food Network

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Reader Comments:


Love you hope you come back to television

By Romona Cooke on December 04, 2013


Made the Crab Bisque today, it was wonderful. I'm allergic to shell fish so I substituted imitation crab and it worked perfectly. Also added a couple dashes of crushed red pepper & cajun spice. Gave it a little more flavor. Every drop was eaten! Success! Thank you Paula Deen!

By Anita Johnson on May 10, 2011


This recipe was quick, easy, and delicious. I am not a cook, and even I could make this. I had to substitute cream of broccoli for cream of asparagus, as I couldn't find any, but it came out good anyway!

By Anonymous on February 28, 2010


I saw this recipe and figured it would be easy enough for me, as I don't really cook. I had to substitute the Cream of Asparagus with Cream of Broccoli because I couldn't find any. It was really easy to put together and came out really good too!

By Anonymous on February 27, 2010

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