Crabby Bisque

By á-170456

Ingredients

• 3 cans restaurant-style condensed crab bisque - (10 1/2 oz ea) (Bookbinder's recommended)
• 2 1/4 cups heavy cream plus
• 6 tablespoons heavy cream
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh parsley leaves
• 3 cans crabmeat - (4 .25 oz ea) picked over
• Salt to taste
• Cayenne pepper to taste

Details

Servings 6

Preparation

Step 1

In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper.

Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately.

This recipe yields 6 servings.