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

Directions

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:

54321

Love you hope you come back to television

By Romona Cooke on December 04, 2013

54321

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

54321

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

54321

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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