Crab Bisque Recipe -
Crab Bisque Recipe
  • READY IN 20 mins

Crab Bisque

Recipe by  

"This is our family's FAVORITE soup! (It's hard to save it for special occasions now, because it's SO EASY!) We like this as an appetizer with California rolls (sushi) on the side. Makes a great (and different) first course!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Stir the soups and milk together 'til smooth. Add the salt, pepper, and curry powder to taste and the crabmeat. Heat 'til steaming (don't boil). Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2005

A great base recipe, but I had to change a couple of things. One 4.75 oz. can of crab meat is the perfect amount and tastes better than the imitation crab would. I substituted 1/2 tsp. chili powder for the cumin b/c I'm not a fan of cumin. I skipped the salt. I also added a 1/4 cup of grated parmesean and a tsp. each of italian seasoning and onion powder. I highly recommend the parmesean-it added a great flavor. Next time I will try it with the sauted onions, as someone else suggested. Tasted great and will definately make again, but with the changes mentioned.

Most Helpful Critical Review
Aug 27, 2004

I chose this recipe because it looked simple and got good reviews. Well, it ended up tasting a just too plain and simple and I had to modify it by adding fresh tomatoes, mushrooms and garlic to turn it into a pasta sauce I could actually eat. I will not make this recipe again.

Sep 18, 2003

Excellent recipe! Quick and easy! I've made it twice now and definitely recommend using lump crabmeat instead of imitation. Using cajun seasoning gives it a really nice kick. Enjoy it with "everything" flatbread.

Dec 20, 2007

Well, after reading the reviews it looked like a "love it or hate it" recipe. Not being one to shrink away from eclectic dishes, and since the ingredients weren't expensive, I thought I'd give this one a try. And, I *liked* it! Next time I'll sauté some fresh mushrooms in a little butter and add them, and add just a dash more curry for extra zip. For me? This is a keeper!

Jul 15, 2003

What a delicious soup! I didn't have any mushroom soup, so I used cream of potato. The texture and taste was great. With the imitation crab diced, it was like a crab chowder. I also added some green onion for flavor and color. I didn't need any extra salt, but I did add more curry than the recipe called for. Even my two kids liked it!

May 28, 2006

Not impressed. at all. It tastes like exactly all it is: tomato and mushroom soup. I even tried to add garlic to spice it up, and i still wasn't happy. If you're going to try it, be prepared to add your favorite things to fix it: browned onions and garlic, spices, cream- good luck.

Jan 06, 2006

I was surprise by this recipe. It was quick and easy. I like my bisques to be a little thicker so I substituted heavy cream for the milk and it made it much creamer. TIP: Make sure your imitation crab is the texture that you want before adding to the soup. Plus, minced clams are a great addition!

Feb 13, 2005

We've never had crab bisque but my husband and I really enjoyed this particular dish. Used canned crab meat, added a bit of tabasco for kick, and salt for flavor... it turned out very nice. Very easy to make.


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 1316 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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