Easy Maryland Crab Bisque
By McLean
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Ingredients
- 2 3/4 cups milk
- 1 can cream of asparagus soup
- 1 can cream of mushroom soup
- 1 cup half-and-half or light cream
- 5 to 6 ounces cooked crabmeat, cut into pieces or one 6 oz. can crabmeat, drained, flaked, and cartilage removed
- 3 tablespoons dry sherry or milk
- Fresh chives
- Toasted bread
Details
Servings 6
Cooking time 20mins
Preparation
Step 1
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 sherry; heat through.
If desired, garnish each serving with chives and serve with toasted bread.
EASY SHRIMP BISQUE:
Prepare as directed, except substitute cream of shrimp soup for the cream of mushroom soup and 8 oz. peeled and deveined cooked small shrimp for the crabmeat.
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