Crab Bisque Soup

Dean and I enjoyed a nice meal out for lunch today at a place called Captain Jack's. 
 Since they're right on the water, it was a bit chilly and windy. So when I spotted Crab Bisque Soup on the menu, I jumped at the chance to order it. Besides that, I've never had it before in my life, but I know I love crab so it was worth a try! I definitely was not disappointed. It was warm, tasty and very satisfying along with a plain roll for dunking into the soup, which looks something like this:
 (A simple recipe, without sherry, can be found at the link for the source of the picture above.)
I was also given oyster crackers, but I opted to just eat the soup with a delicious, fresh roll. Captain Jack's bisque had sherry in it, which I really liked. Dean, on the other hand, did not. But he's kinda "picky", so I don't ever get too worked up about anything he doesn't like. Ha ha!

Paula Deen has a simple recipe that I thought I'd share. I think I'd swap out the cream of mushroom soup with a can of tomato soup though, to give it the color and flavor most like what I had today.

1 (10 3/4-ounce) can cream of asparagus soup
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
1/4 cup dry sherry

Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes.

Serve with your favorite crackers.

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