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    You are in: Home / Recipes / Crab Bisque Chincoteague Recipe
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    Crab Bisque Chincoteague

    Average Rating:

     15 Total Reviews

    Showing 1-15 of 15

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    • on March 19, 2012

      Looks like I may be the only one who isn't blown away by this recipe. I tried it because it looked simple. Indeed, the end result did not quite taste like the crab bisque I usually have in restaurants. The only thing that made it taste like crab bisque was the sherry. I feel that it lacks something but still have not quite found out what it is lacking. I won't be trying this again.

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    • on June 17, 2010

      This is excellently flavored! It was a great appetizer to a special dinner I prepared for company. I too added in some potatoes just because. Rich and delicious and loaded with crab!

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    • on February 12, 2010

      So yummy! I make this all the time but i lighten it up a bit. I use Fat free milk, fat free half and half, and 2% sharp cheddar and it comes out amazing! I also added a potato to make it more" chowder-like". But over all Awesome recipe! Company loves it too!!

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    • on November 05, 2009

      Great bisque!!! My wife is lactose intolerant so I made some adjustments and added a couple goodies to fill in the sauce. I used 1.5c milk, 2.5c chicken broth and omitted the whipping cream and sherry. I sauteed 1/2c fine chopped onions in the butter, added 1c cooked, diced potatos (red) and 1c white corn to the finished sauce. There were no complaints or leftovers! What a treat!!!

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    • on December 25, 2008

      Absolutely stellar. Added 1 1/2 T. Essence and omitted lemon pepper. Made the entire soup, minus crabmeat, the day before. All I had to do was add crab and heat. Decadent and marvelous.

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    • on August 04, 2008

      Yum! Made it tonight for dinner, and we LOVED it! I used fat free, evaporated milk, instead of whipping cream (as another reviewer suggested), as the soup was still creamy, hearty and delicious. I had no parsley, so I omitted it. I used Old Bay seasoning, lemon pepper, and salt to season, but felt something was missing so I added a good tablespoon or two, of Emerils original seasoning. That did the trick. If you don't have Emeril's, I think a good spice mix of garlic powder, onion powder, cayenne, paprika and extra salt will give it an extra kick that puts it over the top. I served it hot with some extra shredded cheddar over the top. I will definitely be making this to impress at my next dinner party!

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    • on June 19, 2008

      I made this last night before going to work and put it in the crock pot to keep warm, When I got home at 1 AM my husband and son were still talking about it!! I used pasturized crab by Phillips in a can, and didn't have sherry or lemon pepper but they didn't seem to mind a bit! Thanks for sharing a great bisque recipe!!

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    • on January 29, 2008

      The perfect soup. My whole family loved it. I had to triple the batch the second time I made it so people could have more. When I serve it I sprinkle just a little bit more cheese on the top with the parsley.

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    • on January 03, 2008

      This tasty, creamy soup made for a decadent first meal of the new year. Excellent recipe! This is one of our new favorites.

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    • on January 01, 2008

      My family loved this soup! I didn't have sherry, so I omitted it, and I substituted fat-free evaporated milk for the whipping cream. I used Eatzi's seafood rub for the seasoning. The result was very smooth and creamy, with a slightly sweet undertone. Delicious!

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    • on September 13, 2007

      I love this recipe! The only thing different I do is add a can of condensed tomato soup. My family loves this.

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    • on May 21, 2006

      Delicious, thick and rich... and so easy

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    • on March 05, 2006

      I added a small can of tomato paste, and a little basil. It was absolutely extraordinary

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    • on December 22, 2003

      Excellent flavor! Easy to make! Most people (my mother included) said it was the best crab bisque they ever ate!

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    • on November 06, 2003

      Excellent soup and so very easy to make. I used regular shredded cheddar and the recipe said sharp cheddar. The next time i will use the sharp. I would certainly not make any other changes.

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    Nutritional Facts for Crab Bisque Chincoteague

    Serving Size: 1 (371 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 605.7
     
    Calories from Fat 433
    71%
    Total Fat 48.1 g
    74%
    Saturated Fat 29.9 g
    149%
    Cholesterol 198.3 mg
    66%
    Sodium 898.5 mg
    37%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.3 g
    1%
    Protein 24.9 g
    49%

    The following items or measurements are not included:

    seafood seasoning

    lemon pepper

    Detailed Nutrition Values About Nutrition Info

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