Reviewed: Apr. 11, 2013

I ended up having to use one pint of half and half in place of the milk and the cream and it was enough for the thickness I wanted for half the servings. I also added precooked small shrimp and cayenne red pepper for extra kick. Served topped with real bacon bits and the green onions with Cheesy garlic bread on the side. Absolutely wonderful on a cold day, rich and soothing!

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Reviewer:

maidenlane

Cooking Level: Expert

Living In: Shawnee Mission, Kansas, USA

Reviewed: Mar. 10, 2013

wife and i loved this one.

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Reviewer:

Bill C

Cooking Level: Intermediate

Home Town: Pembroke, Massachusetts, USA

Reviewed: Mar. 9, 2013

Fantastic crab soup w/ bold Cajun flavor. If you like dishes where flavor is as hard to find as Waldo, move on because this isn’t for you. Added two fresh jalapenos, thinly sliced, and combined w/ onion & celery. For Cajun seasoning, we added 1 tablespoon Creole Seasoning Blend by Joslyn from this site and 1 tablespoon Badia Blackened Redfish Seasoning. For corn, used 1 can cream style sweet corn & about 1/2 cup frozen corn kernels. Subbed 32 ounces evaporated milk for milk & heavy cream. Subbed Old Bay Seasoning for the liquid shrimp and crab boil. This is the second recipe we’ve tried by YOYO78, and both were spot on perfect.

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Reviewer:

ConkyJoe

Reviewed: Mar. 2, 2013

My husband and I are from south Louisiana, and he is OBSESSED with this! I didn't make any changes other than used solid crab boil since I couldn't find liquid, and I used Tony's where it calls for Cajun seasoning. This is a definite keeper!

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Reviewer:

Caroline

Reviewed: Jan. 18, 2013

it is super. I did not have the crab boil at hand so I omitted. I also replace chicken broth with home-made vegetable broth. I used 1 1/2 of heavy cream and 2 1/2 of 1% milk. I did not have enough heavy cream. However it turned out super creamy and rich. I will reduce the heavy cream in the future, for the sake of my waist line :). my bf loves it!

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Reviewer:

nina

Reviewed: Jan. 5, 2013

Great recipe but the onion was a little overwhelming. 1/2 a large onion would have been much better.

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Reviewer:

klambert

Reviewed: Dec. 26, 2012

Very good and easy to make

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CINDYW1

Reviewed: Dec. 5, 2012

Unbelievably good. I've made a lot of bisques before but I've never had one turn out this incredible

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Reviewer:

Daniel Pennington

Reviewed: Nov. 28, 2012

This is amazing!!! Nice and thick!

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Reviewer:

daphne

Reviewed: Nov. 25, 2012

Delicious! I took a couple of the other tips. First, I waited to add the evaporated milk until the last hour so it didn't curdle. I also added a can of diced tomatoes in the beginning. Definitely a keeper!

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