Crab Bisque and Lobster bisque are one of my alltime favorite foods. I found this recipe and tried it out on this cold snowy winter day. My family loved it and my husband told me to add it to the list of
"things I could make anytime and all the time"
which I was happy to hear because I loved it too.
What you Need
1 10 3/4ounce can of condensed cream of asparagus or broccoli soup
1 10 3/4ounce can of condensed cream of mushroom soup
2 1/2 cups milk
1 cup half and half
2 cans 6-7 ounce crabmeat, drained (make sure you get the can with no yucky cartilage and stuff. You'll have to remove all that if you do)
3 tablespoons milk
In a large saucepan, combine soups, milk, half and half . Cook over medium heat just until boiling, stirring frequently. Stir in crab meat and extra milk. Let it cook and heat through for an extra 10-15 minutes or so to let all the crab flavoring simmer into the soup...stirring frequently.
SO super easy and so flippin delicous! It's just as rich as made from scratch versions.
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Sounds super yummy!!!! :)
ReplyDeleteI have made this with real crab & shrimp & it is outstanding, especially considering the canned soups!
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