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My DD calls this Yum Yum soup! My friend, Jane, served this for dinner last night. The recipe came from her friend, Eileen, from New Oreans. This is one of the easiest and best crab bisques I have ever had. And I have tried many. This soup also has great potential as a base for other seafoods. The next time I find some firm white fish like monkfish I think I'll do this soup and create a cioppino with shrimp, scallops, and a garlic ailoi added at the end. I can't wait! Use clawmeat because it is firmer and you do not need to spend all that much for these great results. Also, you could add sherry.
Units: US | Metric
Serving Size: 1 (472 g)
Servings Per Recipe: 6