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While I’m away on my imaginary vacation, I’m leaving the pantry stocked with posts from Exit 51 that would have been part of the Flashback Friday series. The following originally appeared on 7/1/09 at Exit 51.


I’ve been looking at a recipe for creamy crab bisque nearly four years.  I figured it was finally time to either test it or get rid of it.  Guess which one I chose? This is the recipe that SFC’s mother makes.  Just say the words cream of crab soup to him and he gets this dreamy, far away look in his eyes.  Kind of like I do when I hear the words bacon or Andy Nelson Barbecue.


I didn’t tell him that I was planning on making this.  I figured that it would be cruel to make him suffer through a string of soupless days and that it would be much better to surprise him.  I did write it down on the week’s menu but since he rarely pays that any mind, I wasn’t too worried about him finding out.

When you see the ingredients, it’s obvious that this isn’t the kind of thing you want to eat everyday.  Or maybe it is something you want to eat everyday but you know you shouldn’t.  Because it’s sinfully rich.  Milk, cream, and not one but two kinds of condensed cream soups.  This is a dish you’d expect to have Paula Deen’s name all over.  I think that is what made me wait so long to try it.  I felt like I had to have a special reason to indulge in such decadence.   And finally I decided that Sunday lunch was as good a reason as any.

Whatever reason you choose, don’t wait four years like I did.  Serve it with a light salad for brunch or cut thick slices of hearty bread and call it supper.  Leftovers, if there are any, should not be reheated in the microwave.  Reheat in a small saucepan on the stove.

Dreamy Crab Bisque

I tweaked the recipe below based on what I had in the cupboard and used an entire pound of fresh crab meat instead of a cup of canned.

  • 1 cup crab meat (canned crab meat works, just squeeze liquid from crab meat and discard)
  • 1 can condensed cream of mushroom soup
  • 1 can condensed cream of asparagus soup
  • 1 cup light cream (I used half and half)
  • 1 1/4 cup milk
  • 1/2 tsp worcestershire sauce, or more to taste
  • 1/8 tsp tabasco sauce
  • 1/3 cup dry sherry

Pick over crab meat and remove any bits of shell or cartilage.  Combine milk, cream, and condensed soups in a large saucepan over medium-low heat.  Stir or whisk to combine until all lumps are gone.  Add crab and stir to combine.  Add worcestershire and tabasco (if using) and taste for seasoning.

Heat until just hot but be sure not to boil.  Stir in sherry (if you like) or sprinkle with old bay or other crab/seafood seasoning and enjoy.

{printable recipe}

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10 thoughts on “Dreamy

    1. Tracy, if rich and creamy is what you want then this is the soup for you. Maybe once it starts to feel like fall I will be more inclined to make a batch of this.

    1. Katie, blame my mother in law. This is her recipe. I am tempted to say that with two cans of cream of campbell’s soup, this is borderline wt food. 

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