Recipe by Leeza
"This is SO good and SO simple that it's a shame not to have it often!"
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1 (10.75 ounce) can
condensed tomato soup
1 (10.75 ounce) can
condensed cream of mushroom soup
15 fluid ounces
1 (12 ounce) package
imitation crabmeat, diced
green onions, chopped
One of the best crab bisques I have ever had, definitely restaurant quality. However the exact recipe presented here looked a little bland so I added: 1 clove garlic, 2 jalapenos minced, 1/4 c. chives, 1 c. frozen corn, and substituted heavy cream for the milk.
This simple recipe needed some help. While I was able to reduce the fat by using skim milk, Campbell's "Healthy Choice" mushroom & tomato soups, it was too sweet for my taste. Juice from a lemon, along with diced garlic, red pepper, celery, mushroom and a spike of red pepper, added more depth to the flavor. It was great over brown rice!
This is a very simple and quick recipe but it needs some additional things to give it some taste. I used buttermilk instead of regular milk. (It gave the soup a nice consistency.) Then I added two cloves of garlic, one small onion, some fresh red peppers - just a few small pieces, a can of corn, a drop of Worecestershire sauce, a dash of basil, two tbs of Old Bay Seasoning, fresh ground pepper, and just a dash of celery salt. Season to taste. I cooked on medium heat until it started to bubble, then I let is simmer for about 20 minutes. It turned out delicious! It's a keeper if you add the extras. Enjoy!
My family LOVES this! It couldn't be easier or tastier for a fall/winter dinner!
Very easy recipe. We added some cream cheese to make it creamier. It was a bit bland for me, but the kids loved it. My husband and I added a few shakes of tabasco sauce and some season salt, then it was great.
This recipe is extremely easy to make and good too. I was quite impressed (even the kids liked it).
It was so simple I decided to saute some mushrooms, onions and fresh garlic. To that I added the crab and heated through before adding to soup. I served it over brown rice to my husband and I had as a soup. He said he would have again, I just thought it was just OK.
I used a can of condensed cream of celery soup and end result came out great! Glad I only used 8 oz of crab meat because I do not eat crab meat often and felt as though the crab flavor was hiding the tomato and celery flavors so I plan to use even less crab meat next time with the same amount of everything else. FYI for milk, 15 ounces = 1.8 cups. Also, before making soup I sauteed a handful of chopped red bell pepper, carrots and green onions. Thank you for a quick & tasty, versatile keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 61
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