Total Time
Prep 10 mins
Cook 20 mins

This is essentially dressed up canned cream soup, for those of us who like that sort of thing. No reason to spew hate.

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
  • 1 (10 1/2 ounce) can cream of asparagus soup, undiluted
  • 2 cups milk
  • 1 cup half-and-half cream
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 14-13 cup dry white wine


  1. Combine first 4 ingredients in a saucepan; heat thoroughly, stirring occasionally.
  2. Add crabmeat and wine; heat thoroughly.
Most Helpful

This is the first time I've rated a recipe, but this was wonderful. I didn't have Cream of Aspargus, so used two cans of Cream of Mushroom (Healthy Choice). Used 1 1/2 cups fat free evaporated milk and 1 1/2 cups 1% milk. Added, sauted onions & celery, 1 tsp worchestershire sauce, 1/4 cup dry white wine and 2 tsp Old Bay seasoning. Topped each bowl with grated sharp chedder cheese. Served with rustic multigrain bread on a cold snowy day. What a hit!

clzsurfr October 26, 2007

This was really good, and was just what I was looking for, quick and easy but good. I think maybe I'd double the amount of crab, and I did add a little pepper after it was done, but that's just a personal taste, thanks for the recipe.

Kevin Young March 25, 2003

I am NOT a fan of canned soups, but every tedious bisque I have stumbled across has been far from impressive - nothing like the restaurant style crab bisque I've been searching for. Well, never judge a book from its cover, this recipe is wonderful! No need for additions or substitutions, I'll take mine as is!

Peachie Keene December 05, 2008