Quick Crab Bisque

    25 minutes

    You will never believe how simple it is to make a stunning crab bisque. For variations use fresh crab, lobster or mussels - or combine them all!

    61 people made this

    Serves: 5 

    • 1 tin condensed cream of mushroom soup
    • 1 tin cream of asparagus soup
    • 2 cups (500ml) milk
    • 1 cup (250ml) light cream
    • 185g tinned crabmeat
    • 1 1/4 cups (315ml) white wine

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Blend both cans of soup in medium or large pot, stir in milk and cream. Simmer over medium heat, stirring frequently (so milk and cream do not scorch). When boiling point is nearly reached, turn down heat.
    2. Flake crab meat and add to soup. Simmer an additional 5 minutes then add white wine. Add small amount of butter to surface (optional) and sprinkle with chervil or parsley.

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    Reviews in English (48)


    THE BEST!!! Absolutely wonderful. I made it the first time using the full amount of wine that the recipe called for and found it a bit strong but still had a to die for taste. My fiance was hooked. He asked me to make it 3 more times in a 2 week period! I found if you cut the wine in 1/2 it is perfect. So easy and just so good. Serve with some crusty sourdough and eat in front of the fire ... Heaven!  -  18 Nov 2001  (Review from Allrecipes USA and Canada)


    I love this recipe! I have made it for my family several times and my in-laws request it over and over. They love it. I double the amount of crab and add Old Bay seasoning.  -  07 Nov 2002  (Review from Allrecipes USA and Canada)


    I made this bisque for the first course of a formal sit down dinner. Everyone loved it, & people asked for the recipe. I used approx. 2lbs of fresh lump crabmeat instead of canned & also ran the hand/food processor through it. I would use a low sodium soup though, it does have that condensed/sodium soup taste. But, overall very good & I'll make it again.  -  27 Dec 2001  (Review from Allrecipes USA and Canada)