By Linton's Seafood on August 16, 1999
Serving Size: 1 (371 g)
Servings Per Recipe: 6
"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."
"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!"
"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!!"
"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!!!"
"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."
"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!"
"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!!"
"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."
"This tasty, creamy soup made for a decadent first meal of the new year. Excellent recipe! This is one of our new favorites."
"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!"
"I love this recipe! The only thing different I do is add a can of condensed tomato soup. My family loves this."
"Delicious, thick and rich... and so easy"
"I added a small can of tomato paste, and a little basil. It was absolutely extraordinary"
"Excellent flavor! Easy to make! Most people (my mother included) said it was the best crab bisque they ever ate!"
"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. "