I’ve made this before with lump crab that costs like a million dollars at the grocery store. After eating as many crabs as I could stuff myself, I decided to not let it go to waste, and used my crab picking skills to pull out my own lump crab meat and made a yummy bisque. There aren’t any measurements because I make this to taste!
1 can (10.5oz) of Condensed tomato soup
1 can (10.5oz) of Cream of mushroom
Lump cooked crabmeat
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 too 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 it’s still too salty, add milk to make it creamy.