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Enjoy this modern Crab Bisque recipe.


  • 1 (10 1/2 ounce) can tomato soup
  • 1 (10 1/2 ounce) can green pea soup
  • 20 ounces (or 1 carton) half and half
  • 1 can (or 6 1/2 ounces) crabmeat, chopped
  • 1/2 cup sherry


Mix tomato soup and green pea soup. Add the half and half gradually, stirring between additions to remove any lumps. Add the crabmeat and heat. Add ½ cup sherry at the last minute. A dollop of unsweetened whipped cream added to each bowl before serving makes a nice presentation.

Serves 6 to 8