Reviewed: Jan. 6, 2009

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.

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Kaleb

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Reviewed: Mar. 22, 2008

I have made this recipe for social function s at church and it is always met by rave reviews. It is also highly requested. What I have done to personalize this recipe is to also add minced clams and baby shrimp along with the crab. To add an extra flare you can also add lobster. It makes it a total seafood bisque. Tastes Great!

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Donna

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Reviewed: Dec. 10, 2006

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.

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NEONDEE

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Reviewed: Apr. 2, 2003

This soup did not agree with me. I thought the canned soups ruined it.

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KCRONER

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Reviewed: Feb. 18, 2002

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!

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FATLESSNANCY

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Reviewed: Jan. 8, 2002

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.

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