• 1 (10 3/4 oz.) can cream of asparagus soup
  • 1 (10 3/4 oz.) can of mushroom soup
  • 1/4 c milk
  • 1/4 c half and half
  • 1/2 lb. crab meat
  • 1/4 c dry sherry

Combine soups, milk, half and half, crab meat and sherry in heavy saucepan and bring to gentle boil.  Reduce heat and simmer for five minutes.

Presentation:  Serve in soup bowl with a sprinkle of crab meat and chopped parsley, have a splash of sherry available on table. Also you can top with toasted croutons or french bread rounds.IMG_2903

Use good quality Blue Crab Meat!

Use good quality Blue Crab Meat!

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in Soups and Salads and tagged , , , , , , , . Bookmark the permalink.

4 Responses to EASY CRAB BISQUE

  1. Mary Guerin says:


    Sent from my iPad

  2. Mary Guerin says:

    Where did u get the crab???

    Sent from my iPad

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