Crab Bisque
Crab Bisque
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Sounds, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Crab Bisque
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a large sauce pan, mix together the milk, soups, and cream, bring to a boil stirring often, then reduce to a simmer.
  2. Stir in the crab meat and warm through.
  3. Serve garnished with chives sprinkled on top and crackers or bread on the side.
Recipe Notes

I will price this when I either pick some fresh crabs (cheapest way) or buy lump crab meat frozen. This should be easily low cost.

Shortcuts: Condensed Cream of Asparagus Soup, Condensed Cream of Mushroom Soup.

Adapted from an internet recipe.

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