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!
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)