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What a workout! But worth it in the end! Thanks to those who reviewed before me, I did assemble my ingredients prior to starting and it made it a lot easier. I also added extra carrots, and about one teaspoon of minced garlic (I love the stuff). I also used fresh chicken stock, it didn't need extra salt but I added a good dose of Old Bay for an extra kick. Super yummy!

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KC_hockey_chick December 10, 2010

This was an amazing dish! Very big hit with the family and friends. The only things I changed were to put more carrots in it for more color and I used regular chicken broth and butter instead of unsalted because it was a little bland the first time I made it. Definitely going in my recipe box!

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playingw/flavors January 06, 2008

Good bisque. I made it just as directed, and it did not come close to feeding 12 people. More like 5-6 servings for medium eaters. No one was really 'blown away' by it, but it was quite good. I used king crab that I cooked myself. Thanks!

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ChipotleChick December 26, 2004

Heather, I can't tell you how complimentary everyone was of the bisque! Other than halving it, I followed the recipe exactly except that I used fresh chicken broth. The only small problem encountered was with the seasoning. When finished, it was way too bland. However, I imagine homemade broth is far less salty than even the low-sodium commercial type. If using canned, it probably would have been fine. As it was, I had to add a good bit of salt and a generous grind of pepper to finish it. Also, I would really urge anyone trying this to assemble all the ingredients and premeasure before you start! Words like "elegant" and "restaurant-quality" are music to a cook's ears, of course. Thanks for making my dinner party a huge success!

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highcotton October 03, 2004

I made this the night before and used an 11 oz tin of defrosted frozen crab. I did not change the seasonings and used the powdered version for the chicken broth. It was delicious! My company asked for the recipe! It will remain as a keeper in my recipe book.

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Trudy from Nova Scotia December 20, 2004
Real Crab Bisque