Crabby Bisque (Sandra Lee) |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Ingredients:
3 (10.5-ounce) cans restaurant-style condensed crab bisque (recommended: bookbinder's) |
2 1/4 cups plus 6 tablespoons heavy cream |
3 tablespoons fresh lemon juice |
3 tablespoons chopped fresh parsley leaves |
3 (4.25 ounce) cans crabmeat, picked over |
salt |
cayenne pepper |
Directions:
1. 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.
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