Ingredients15 m servings
- In a large saucepan or soup kettle, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves. Transfer to a freezer container; cover and freeze for up to 3 months.
ReviewsRead all reviews 16
This recipe has a great flavor. I enjoyed it but next time I make it I'm going to use less creamed corn or I am going to put it in the blender before adding it to the soup. Tina
This is a very good crab bisque. This is my favorite soup to order when eating out, but now I can enjoy it at home! I would either scale back on the green pepper slighty or chop it finely, as ta...
My family loved it. I used red peppers instead of green and added about two teaspoons of Old Bay seasoning. Sorry, anything with crab taste better with Old Bay....its a Maryland thing.
Excellent! Made this recipe for a family dinner and everyone raved about it. We finely chopped all ingredients as previously suggested. Wouldn't change a thing.
This was wonderful!!!!!!! I will be making this again soon. I made it for a family function and everyone raved about it.
Great recipe and easy to do, i added shrimp to the recipe and red bell peppers. Even my daughter the biggest judge loved it.
Made this yesterday. Very easy and quick and was great! To my taste, it could use some salt but other than that I would certainly make again!
Very good, very simple. Needed a little more kick so i added diced red pepper and some ground pepper on top. Definitely a crowd pleaser.