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

Reviewer:

DIANEM527

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: 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: 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: 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: Jan. 22, 2002

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.

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8 users found this review helpful

Reviewer:

JQUINNAN

Reviewed: Nov. 7, 2002

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.

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18 users found this review helpful

Reviewer:

ANOURE

Reviewed: Jan. 28, 2003

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.

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12 users found this review helpful

Reviewer:

ADDIESMOM

Reviewed: Feb. 28, 2003

This recipe is fantastic! I could not believe what a great tasting bisque this turned out to be because it was sooooo easy to make! The only thing I did a little differently, was to only put in 1 cup of wine and I did that only a couple minutes before serving. I will use this recipe very often.

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3 users found this review helpful

Reviewer:

KRUCKMAN

Reviewed: Mar. 7, 2003

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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7 users found this review helpful