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Ingredients
- 3 (10.5-ounce) cans restaurant-style condensed crab bisque (recommended: Bookbinder's)
- 2 1/4 cups plus 6 tablespoons heavy cream
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh parsley leaves
- 3 (4.25 ounce) cans crabmeat, picked over
- Salt
- Cayenne pepper
Details
Servings 6
Preparation
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