Easy Crab Bisque

This elegant soup is so simple to prepare and is ready in 20 minutes. Cream of mushroom soup is the starter base.

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  • 2 3/4 cups milk
  • 1 10 3/4 ounce can condensed cream of asparagus
  • 1 10 3/4 ounce can condensed cream of mushroom soup
  • 1 cup half-and-half or light cream
  • 1 6 - 6 1/2 ounce can crabmeat, drained, flaked, and cartilage removed
  • 3 tablespoons dry sherry or milk
  • Fresh chives (optional)
In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and half-and-half. Bring just to boiling over medium heat, stirring frequently. Stir in crabmeat and dry sherry; heat through. To serve, ladle bisque into bowls. If desired, garnish each serving with chives. Makes 6 main-dish servings.


  • Easy Shrimp Bisque:

    Prepare as above except substitute cream of shrimp soup for the cream of mushroom soup and 8 ounces cooked, small shrimp for the crabmeat.


  • Easy Mushroom Bisque:

    Prepare as above except cook and stir 2 cups sliced fresh button, shiitake, and/or portobello mushrooms in 2 tablespoons hot butter until tender. Continue as directed, omitting crabmeat. Omit chives. If desired, garnish each serving with additional sauteed mushrooms and caramelized onions.

nutrition information

Per Serving: cal. (kcal) 225, Fat, total (g) 12, chol. (mg) 51, sat. fat (g) 5, carb. (g) 15, fiber (g) 0, pro. (g) 12, sodium (mg) 882, Potassium (mg) 433, calcium (mg) 222, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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