Crab Bisque
Sounds good, 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 Notes section.
Ingredients
- 3¼ cups milk
- 1 can condensed cream of asparagus soup, Shortcut
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup whipping cream
- 170 grams lump crab meat, drained, (6 oz)
- fresh chives, chopped, for garnish
Instructions
- In a large sauce pan, mix together the milk, soups, and cream, bring to a boil stirring often, then reduce to a simmer.
- Stir in the crab meat and warm through.
- Serve garnished with chives sprinkled on top and crackers or bread on the side.
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.
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