Reviewed: Nov. 25, 2009

My boyfriend is a big seafood fan and really enjoyed this. We made it using left over king crab and didn't add any shrimp - the other reviews said both were too much. I added a little paprika for color and a little extra flour to thicken it more (as my boyfriend requested) but he decided it would be better the original way.

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AmandaS

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Reviewed: Nov. 18, 2009

This recipe as written, is not to my liking I am sorry to say. The addition of the wine just ruined it, but prior to that it was tasting really good. B/c of this I decided to make it again...The 2nd time around instead of wine I used only 1/8 cup of cream sherry, I also took many of the other reviewers suggestions & added 1t of paprika, black pepper instead of white, cornstarch instead of flour, old bay instead of salt and used only crab, and added a few pinches of parsely. With these changes I give it a solid 5 stars. I will definitely be making it again!

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ReddGypsy

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 24, 2009

This was wonderful! Most definitely will make this again. We did follow the base recipe with only a few minor substitutions. To use what we had in the house instead of running to the store to get ingredients, we used canned crab and evaporated milk instead of half and half. We also used Zatarain's creole seasoning instead of salt and some tricolor peppercorns instead of black pepper. We did not measure the white wine, just splashed in what was leftover from the bottle we were drinking. Overall we loved this: It was hearty and flavorful, and wonderful with hot homemade bread. Perfect for this chilly autumn day.

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Kristie H

Cooking Level: Intermediate

Home Town: Slippery Rock, Pennsylvania, USA

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Reviewed: Sep. 23, 2009

Per some of the other reviewers, I doubled the recipe and omitted the wine completely. I added some Old Bay and cayenne. I also added some half n half since it was very thick. It was delicious.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Jul. 28, 2009

have cooked this several times. great recipe. added extra seasoning (i.e. old bay and cajun seasoning). also, turned it into a pasta dish by adding a little parmesan, romano, and asiago cheeses. great as bisque or pasta.

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stella

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Reviewed: Jul. 16, 2009

Very Good! I only used 1/4 cup of white wine as suggested by others. I don't like things spicy at all so the pepper was a little much for me, but tolerable. I might put a little less than 1/4 teaspoon next time. It does taste like restaurant creamy crab soup though.

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Wendy Renee

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Reviewed: May 26, 2009

Delicious! I do add additional wine or even water just to make it go further. It taste just like the lobster bisque I had in Key West.

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Pam

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Reviewed: Mar. 16, 2009

I had a "lent" party at my house on Friday evening and made this for my guests. Everyone LOVED it. The recipe is a little too think for my liking so I used 1/2 milk and 1/2 cream. I also used the fake crab meat in the packages next to the deli. It was REALLY good and will for sure be making again. Thank you for a easy and delicious recipe!!!

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marie78

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Reviewed: Feb. 20, 2009

YUM! (Saute the onions first)

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okkeri

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Reviewed: Feb. 16, 2009

I used Cream sherry instead of wine and it turned out perfect. Will make it again.

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Teann

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Reviewed: Feb. 5, 2009

Phenomenal!!! I made this 3 times over the Holidays and each time it was an absolute success. Definitely stick with the Sherry.

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The Copes

Cooking Level: Expert

Living In: Newton, Iowa, USA

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Reviewed: Feb. 3, 2009

I feel bad for giving this such a low rating because I didn't follow the recipe at all. My husband and I have been craving crab bisque after watching the "Soup Nazi" from Seinfeld and so I tried to make it but with cutting the fat and calories in half. Not a good idea. My suggestion would be to follow the recipe and prepare your waistline.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Jan. 10, 2009

A big hit with my family...Yummy! After reading the reviews I doubled the recipe, using both crabmeat and baby shrimp, no salt, sherry instead of wine & adding a dallop of tomato sauce. It was delicious!!!!

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Kathi

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Dec. 29, 2008

This was excellent. I made it with just crab and no wine. I'll definitely omit the salt next time, but otherwise, delicious.

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Tamara

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Reviewed: Dec. 26, 2008

Yummy! I was looking for something to do with my leftover crab meat. We had king crab yesterday. It is too expensive to let it go to waste. So this recipe was suggested in recipe exchange portion of the website. We loved it. Made a few changes per other reviews. I used sherry, green onions and left out shrimp. It does not make much. If you are eating it as a main course for dinner I would suggest doubling for a family of four.

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my2girls

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 22, 2008

This is very good! After reading the reviews, we did make a few tweaks. We used sherry instead of white wine. Next time I will probably cut that in half though. Still a little strong. We used all the salt and boullion and also added old bay on top of that. Definitely too much salt. I think next time we will try not using the salt and boullion and replace with stricly old bay. We also used fat free half and half and coudldn't taste the difference. Enjoy!

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Superwife

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

This is a five between my rating of 4 and my husband's 6! After reading almost all reviews I made the following changes: 3 tbsp each butter and flour, 1 tsp kosher salt, 1/4 tsp each white and black pepper, 2 tsps chicken broth granules, 2 tsp onion powder (instead of chopped), 1 pint fat free 1/2 & 1/2, 1 lb shrimp (no crab) pulsed 2 or 3 times in a processor to make it chunky, 1/4 cup white wine, 2 cloves minced garlic, 1 tbsp dried parsley, 1 and a half tsp each paprika and old bay, a few dashes of cayenne, and 5 drops hot sauce. I added milk to thin it out slightly, and to mellow the flavors. I will definitely be making this again! Thank you everyone for the great recommendations!

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Sarah

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

All I could taste was the mix of wine and cream.

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housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Nov. 17, 2008

This is pretty good on its own, but as the other reviewers have said, stick to just shrimp or just crab. I prefer shrimp because you can get the ready-cooked frozen shrimp and make the dish very quickly. Additionally, try adding pumpkin. One entire can of pumpkin. It is the same consistency and just adds complex flavor. I use corn in all bisques I make because it also works well. Furthermore, I use coconut milk instead of heavy cream because it is much healthier and has a nutty, rich flavor. Try these ideas next time!

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