8 Reviews

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!

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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.

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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!

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Peachie Keene December 05, 2008

This is awful. Although I shouldn't even have tried it since it started with a canned soup. Don't waste time with this, not much more work to make it from scratch and the flavor will be much better.

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sherall0 August 06, 2007

This was very easy to prepare! The only changes we made were to add some Old Bay seasoning as we felt it was a bit bland without it and since ours came out a bit too thin, we thickened it up a bit with some cornstarch at the end. Otherwise, it was a very easy recipe to prepare. The canned soups certainly simplify the process! Thanks for the recipe, NurseDi!

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ChaseNNJ November 04, 2006

I made this recipe and use double the crab. I also switched the portions of milk and cream. It was simple to make and delicious!

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Maggie9 August 11, 2006

I cooked this last evening – a Friday during Lent - and I was tired from working all day. I wanted something quick, easy, and delicious, of course. Your recipe fit the bill, NurseDi. I added the following ingredients though to give it a little extra flavor: a small can of corn (a Louisiana influence, I s'pose), a cup of sharp cheddar, a couple splashes of Worcestershire, some white pepper, and a couple pinches of thyme. Turned out great. Thanks for sharing!

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-Patrish March 19, 2005

I love this recipe because it is quick and easy but also produced a delicious, rich and creamy crab bisque. I used 1/2 lb. lump crab meat. Thanks for the recipe. Just what I wanted for dinner.

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Gail Blue Eyes May 26, 2004
Crab Bisque