Hello everyone, I’ve got a friend of mine that loves this soup, but she nor I have any idea how to make it. I was wondering if anyone had any good recipes? Thanks!
Can’t help on the recipe, but the best I’ve had in this state was during a harbor cruise a couple of years ago. Don’t remember the name of the cheif, but he got my complements and a good tip.
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who are willing to work and give to those who would not.
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Go to the recipe section on this site, and pull up Mrs. Pickett’s Famous Crab Bisque recipe. It’s killer - uses creams of mushroom and asparagus soups, milk, evaporated milk, butter, sherry and lump crab meat - if you have fresh crab roe, it’s phenomenal, but it’s still good even without the roe. I’ve made plenty of she crab soups with home made reaux and the time spent with the fanciness and all, but I swear this recipe is every bit as good, of not better. Let me know if you can’t find it, and I’ll post.
31 Contender
Carolina Skiff J16
Swimmies
Didn’t see the recipe, but it’s an older one. Here it is:
Crab Bisque
1 lb. lump crab meat
1 can cream of mushroom soup
1 can cream of asparagus soup
1 ½ soup cans milk
1 small can evaporated milk
Salt and Pepper to taste
Butter
Sherry
Mix soups and milks and heat together before adding crab. Stir over medium heat, making sure bisque doesn’t boil and scorch. Melt desired amount of butter atop bisque and add sherry to individual servings, if desired.
31 Contender
Carolina Skiff J16
Swimmies
Thanks h20gul. This sounds great and not to hard to make.
That sounds real good! I have got to try that.
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