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Crabmeat Bisque

Holiday.Cook's picture
Ingredients
  Canned tomato bisque 55 Ounce (5 Cans, 11 Ounce Each)
  Light cream/Half and half 4 Cup (64 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Ground nutmeg 1 Pinch
  Dry sherry 1 Cup (16 tbs) (Very Dry)
  Canned crabmeat 5 Ounce, drained (1 Can)
Directions

MAKING
1. Take a large kettle or saucepan, stir in soup, milk, cream and 1.2 tsp nutmeg till the mixture is well combined. On slow heat, place the kettle for 10 minute and bring to just boil. Stir in crabmeat and sherry and heat for about 10 minutes so that mixture gets hot thoroughly.

SERVING
2. Garnish with nutmeg and serve.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Appetizer
Method: 
Sprinkling
Ingredient: 
Crab
Interest: 
Everyday
Cook Time: 
40 Minutes

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