I think this is a great idea for a base soup/sauce recipe. I chose this because these were the exact ingredients I had left in my cabinet and wanted to use left over pasta so I used it as a sauce. (Added seafood seasoning, diced tomato, and parmesan.) I did use imitation crab meat as the recipe stated because I had some that needed to be used or tossed. Great idea to mix cream of mushroom/tomato soup. It all worked out!

What a great recipe. We actually caught fresh blue crabs out of the harbor while we were on vacation, steamed them, then made the bisque. It turned out great. Its a hearty, filling addition to a meal.

This was a great started recipe, but I never make a dish without adding a bit of my own preferences to it. I made a very zippy bisque by adding a liberal amount of Tony's Cajun Seasoning(I don't use measuring cups or spoons, so I did it to taste ... your preference may vary) along with a bit of minced garlic. I also added some parsley flakes and green onions for color, and some mozzarella cheese. The cheese was a great idea ... it lent a particularly good flavor to the whole dish. Lump crabmeat tastes better with this dish, in my opinion. Also, I tried to add some bulk and texture by sauteeing up some onions, celery, and mushrooms, and that made for a heartier, more satisfying soup. This recipe is a great template, and you shouldn't be afraid to alter it a bit to make it your own. Happy experimenting!

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!

I'm sorry - I didn't care for this. It tasted like the ingredients, just stirred together.

The tomatoe was a little overpowering, but once I upped the spices a bit it ended up balancing out. I would still recommend not using the full can, but at least 75% of it minimum. The pepper to taste should be 2 decent sprinkles over the pan, if the soup is bland add more pepper. I also didnt have curry so I used cayenne which worked quite well, about 2 pinches. This can be done with any seafood I think, in fact it almost seemed like the crab was intruding on the soup and unneeded. It was quite yummy, my GF who is a chef recommended I add more pepper when she tried a spoon and that made it a lot better. It was quite quick and easy too which is big in my books ;-)

An excellent, easy recipe. I tried it with real crabmeat, but I think I prefer immitation. I brought this to my family's soup feast for Thanksgiving and they all liked it. (Don't ask why we were eating soup on Turkey Day, my family is wierd)

Absolutely delicious and so easy to make.

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.

This soup was just OK. I had to add alot of old bay and some red pepper flakes because it was kinda bland. I also added some heavy cream. I used imitation crab but maybe next time it would be better with fresh crab. What I did like about it was that it was quick to make and used ingredients that I've always got in my cabinet.

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!

This recipe is quick, easy and delicious. My husband and I have used it on more than one occasion with left over crab and lobster and have enjoyed it every time. Thanks Leeza!

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.

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.

After mixing all ingredients, I add brandy or wine. Sometimes, I add extra spices (to taste), such as basil, curry, chili powder, etc. After all ingredients are mixed, I place it in a blender a little at a time. Then, it has a creamy texture. I then heat it on the stove. When ready to server, I place a little crab meat on top. All of my family and friends love this recipe and think I slave in the kitchen for hours.

I had some left over imitation crab meat and i wanted to use it before it got bad, and this sounded good, i estimated the amounts and it turned out pretty good.... but it was kinda plain, i dont know what crab bisque is supposed to taste like but it was okay if i make it again i probably wont put so much tomato soup in it and maybe some extra spices.

I love this soup! I only use real crab meat (canned in the refrigerated section). It is thicker and tastes different from other seafood bisques I've had, but I still find it delicious, as did my friends. Thanks Leeza!

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.