Skip to main content
Epicurious
Cookbooks

Crab Bisque

Recipe information

  • Yield

    serves 4

Ingredients

One 10 3/4-ounce can cream of asparagus soup
One 10 3/4-ounce can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crabmeat, picked free of any broken shells
1/4 cup dry sherry

Preparation

  1. Step 1

    Combine all the ingredients in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.

    Step 2

    This delicate tasting soup can be frozen for up to 1 month.

Paula Deen's Kitchen Classics
TagsSoupSoup/StewBisqueCrabShellfishSeafoodStarterDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or LessSimmerCookbooks
Read More
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.