Neptune's Favorite Crab Bisque Recipe - Allrecipes.com
Neptune's Favorite Crab Bisque Recipe
  • READY IN 20 mins

Neptune's Favorite Crab Bisque

Recipe by  

"This lovely crab bisque is simple and quick, and absolutely delectable! Garmnish with chervil or parsley. Enjoy!"

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Original recipe makes 4 -6 servings Change Servings
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  • COOK

    20 mins
  • READY IN

    20 mins

Directions

  1. Blend both cans of soup in medium or large pot, stir in milk and cream. Simmer over medium heat, stirring frequently (so milk and cream do not scorch). When boiling point is nearly reached, turn down heat.
  2. Flake crab meat and add to soup. Simmer an additional 5 minutes, then add white wine. Add small amount of butter to surface (optional) and sprinkle with chervil or parsley.
  3. Variations: (1) For a low-fat version, omit butter. Instead of milk and cream, substitute non-fat milk. (2) Instead of canned crab, use fresh or imitation crab. If using fresh crab, be sure to remove all cartilage and shell. (3) Substitute crab with lobster, clams, or mussels (shells or no shells). For an exquisite "seafood bisque," combine all of the above. Yum!
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

THE BEST!!! Absolutely wonderful. I made it the first time using the full amount of wine that the recipe called for and found it a bit strong but still had a to die for taste. My fiance was hooked. He asked me to make it 3 more times in a 2 week period! I found if you cut the wine in 1/2 it is perfect. So easy and just so good. Serve with some crusty sourdough and eat in front of the fire ... Heaven!

 
Most Helpful Critical Review
Jan 07, 2004

I added extra crabmeat, but used the same amount of wine in the recipie. I thought it needed less wine. Next time, I'll use half. This is a nice easy soup when you don't have time to make it from scratch.

 
Jan 07, 2004

I love this recipe! I have made it for my family several times and my in-laws request it over and over. They love it. I double the amount of crab and add Old Bay seasoning.

 
Jan 07, 2004

I made this bisque for the first course of a formal sit down dinner. Everyone loved it, & people asked for the recipe. I used approx. 2lbs of fresh lump crabmeat instead of canned & also ran the hand/food processor through it. I would use a low sodium soup though, it does have that condensed/sodium soup taste. But, overall very good & I'll make it again.

 
Jan 15, 2005

This soup was very good, but I did listen to others about the wine. I added a 1/2 cup while the soup ingredients were warming and then not quite another 1/2 cup at the end when the directions said to add the wine. I cup of wine was plenty! I also sauteed some shallots first and then started the rest of the directions. Our only complaint was that it was too thin. Will probably use a little less milk next time, but there will certainly be a next time. Thanks for the recipe!

 
Jan 07, 2004

Added 1/2 cup of wine along with the milk/cream and let that cook down a bit. Then added the other 1/2 cup of wine with the crab meat. It was perfect. This is a must keep in our house.

 
Dec 31, 2005

Great soup, I added 3/4 tsp old bay seasoning as suggested and 2 Tsp of tomatoe paste for a pink color for presentation.

 
Jan 07, 2004

Very nice, my family enjoyed it. The only change I'd make is: I only added 1 cup of wine, and I had to let it cook down a bit, as the aroma nearly knocked me and my fiance over. Other than that, it was a wonderful New Year's day dish!

 

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Nutrition

  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 961 mg
  • 38%

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

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