Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 10.5 ounce cans restaurant-style condensed crab bisque (recommended: Bookbinder's)
- 2 1/4 cups plus 6 tablespoons heavy cream
- 3 tablespoon fresh lemon juice
- 3 tablespoon chopped fresh parsley leaves
- 3 4.25 oz cans Crabmeat picked over
- Salt
- Cayenne pepper
Preparation
In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes.
Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately.
