Crab Bisque

1 can tomato soup
1 can mushroom soup
1 can pea soup
1 qt. homogenized milk
1 cup sherry wine
2 tbsp. granulated sugar
1 tsp. salt
1/8 tsp. Worcestershire sauce
5 drops hot sauce
1 lb. crab flakes

Go over crab carefully to remove all cartilage, and bits of shell. Rub lumps out of each can of soup separately. Slowly blend the three soups together. Add the milk, a little at a time, very slowly, stirring constantly. Place in top of double boiler, over boiling water. Add sugar and seasonings. Add sherry, a few drops at a time, stirring constantly. Ten minutes before serving, fold the crab in carefully. Never cover at any time. Serve very hot with a dash of whipped cream on top, if desired.

Serves 10

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Cajun Country -- New Iberia, Louisiana