"Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!" — TATTOOCHICC
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3 (14 ounce) cans
salt and pepper to taste
corn, kernels cut from cob
fresh lump crabmeat
Original review 11/3/05---This was very good! I used canned corn & canned crab (I only had 12 oz. of the lump crab & used a 6 oz. can of fancy white....I didn't care for the fancy white & will make sure I have enough lump for next time), I added a tsp. of Old Bay & also a can of cream style corn. Next time I think I will try the suggestion of using whipping cream instead of the half & half to add thickness. I meant to top it w/ parmesan cheese but it tasted so good I forgot! Update 5/28/06--- Made this for lunch again today but this time I used fresh king crab leftover from last night...fresh is definitely best but then we knew that already. ;o) I also used fresh corn this time & to be honest, I like it better w/ canned or frozen. Instead of sprinkling w/ parmesan, I made Parmesan Crisps (from foodnetwork site) to garnish them w/ & they were so cute!
very rich, The kiddos didn't like it much but, The man of the house sure did! Will make this again and freeze whatever is left over!
This is the best soup ever!
I'am not one to sit over a stove, so I figured out how to cook it in a crockpot. Throw all ingrediants into a crockpot (I also add parboiled chopped red potatoes) and cook on high for two hours. Add crab and cook for one more hour. Enjoy!
Great recipe. I, too, substituted Old Bay Seasoning (1 1/2 tsp) for the cajun seasoning and cayenne pepper, and also added 1/2 tsp ground marjoram. Be sure to thoroughly rinse the lump crabmeat; I sprinkle it with lemon juice BEFORE rinsing it to help remove the "crabby" smell and taste. We live on the Gulf coast where this dish is a staple; this recipe is as good, if not better, than most local restaurants serve. We sprinkle parmesan cheese on top-- delicious!
Made this dinner tonight and it was fan-damn-tastic! Never made any sort of crab meal before as my wife hates seafood (it's a texture thing), but she loved this soup. The only thing I did different from the posted recipe was to add three strips of sliced, cooked bacon, because, well, bacon makes everything better.
This recipe is awesome! It is different from the crab bisque that I have had, but it rates right up there. Also, super easy to make. I used whipping cream instead of half and half and shredded the imitation crab up instead. I also used a can of muchroom soup in place of one of the chicken broths. You have to try this recipe!
This recipe was very easy to follow and sooo tasty, my guests all had second helpings! I made a few modifications - for thickening I used heavy cream instead of half and half and added a litte extra, as well as 2 extra tablespoons of flour. I also omitted the cajun seasoning and cayenne pepper and instead added 1.5 teaspoons of Old Bay spice. Tasted great and with lots of flavor!
All I can say is "wow." This recipe is amazing. My husband proclaimed at first bite that this was by far the greatest thing I have ever made him! THank you so much! A few quick things: I even used canned corn (for speediness) and it was great, AND I added the ol' family staple, a heaping tsp. of Old Bay!!! Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Crab Bisque
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 87
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