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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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4.1025
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4372 Calories from Fat 3035

% Daily Value*

Total Fat 344 g529.5%

Saturated Fat 207.2 g1035.9%

Trans Fat 0 g

Cholesterol 1344.9 mg448.3%

Sodium 2711 mg113%

Total Carbohydrates 242 g80.8%

Dietary Fiber 3.2 g13%

Sugars 7.2 g

Protein 84 g167.3%

Vitamin A 196.8% Vitamin C 9.6%

Calcium 79.1% Iron 1.9%

*Based on a 2000 Calorie diet

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Crabmeat Bisque Recipe