Crab Bisque

Another soup to keep you warm? Crab bisque. This is a pretty quick easy way to do it. Again there are no measurements. Because I am using condensed Campbells soup, the more milk the better or it will be way too salty!!!

Stir in the lump crabmeat and heat on medium until steaming, do not let it boil.

Add curry powder and black pepper to taste. Easy right? You gotta keep tasting and alternating milk and curry until you get it the way you like. If it tastes bad, that is your fault not mine! Once you get it steaming and the taste you like, enjoy! I like it with a little bit of toasted, buttered, garlicky bread.

Crab Bisque

Ingredients:
1 can (10.5oz) of Condensed tomato soup
1 can (10.5oz) of Cream of mushroom
Lump cooked crabmeat
Whole milk
Salt
Pepper
Curry Powder

Directions:
In a pot whisk together the tomato soup and cream of mushroom. Add one can of milk to start. Whisk until well mixed. Add crabmeat, make sure not to add to much. You want it to be a good amount of crab per bite, not too much, not too little. Stir till well mixed, turn on the heat to medium. Bring it to steaming, NEVER LET IT BOIL. Stir frequently so it doesn’t burn on the bottom. Once hot, taste it. And add black pepper, salt, and curry to taste. If its still too salty, add milk to make it creamy.

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