Reviewed: Dec. 27, 2001

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.

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18 users found this review helpful

Reviewer:

BEACHCHEF

Reviewed: Nov. 18, 2001

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!

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27 users found this review helpful

Reviewer:

HETEIS31

Reviewed: Jul. 27, 2001

GREAT SOUP! My husband usually doesn't eat seafood, but LOVED this - it's easy and VERY tasty.

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4 users found this review helpful

Reviewer:

PREACHERGIRL

Reviewed: Feb. 13, 2001

Adding a little Zatarain's Creole Seasoning made it very good.

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6 users found this review helpful

Reviewer:

LAURIE VREELAND

Reviewed: May 17, 2000

My 13 year old daughter and I liked this a lot and decided it's a keeper. We did alter a little and added some fresh mushrooms and green onion. We used both clams and lump crab. My daughter didn't care for the clams so next time we do crab and shrimp or lobster or maybe scallops.

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2 users found this review helpful