Crab Bisque Recipe
This recipe of crab bisque was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. An incredible crab bisque gets its taste from seafood. There is not a single month when I don't serve this yummy appetizer! I simply love crab bisque which is believed to be a popular french dish. Try it and if you adore this crab bisque, then tell your friends about it.
Ingredients
1 10 1/2-ounce can condensed cream of mushroom soup
1 10 1/2 ounce can condensed cream of asparagus soup
1 1/2 soup cans milk (2 cups)
1 cup light cream
1 cup cooked crab meat, flaked and cartilage removed
1/2 cup dry white wine
Butter or margarine
Directions
In 2-quart casserole, blend soups.
Stir in milk and cream.
Cook at HIGH for 8 to 10 minutes or till boiling.
Add crab.
Cook, covered, at HIGH for 1 to 2 minutes or till heated through.
Stir in wine just before serving.
Float butter atop each serving.
Stir in milk and cream.
Cook at HIGH for 8 to 10 minutes or till boiling.
Add crab.
Cook, covered, at HIGH for 1 to 2 minutes or till heated through.
Stir in wine just before serving.
Float butter atop each serving.
