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!
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.
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!
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.
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!
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!
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!
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.