Crab Bisque

Name: Crab Bisque
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams crab meat, picked free of shells; 305 grams cream of mushroom soup; 305 grams cream of asparagus soup; 59 milliliters dry sherry; 59 milliliters half-and-half; 59 milliliters milk

Need a gluten free and pescatarian main course? Crab Bisque could be an amazing recipe to try. This recipe makes 4 servings with 180 calories, 16g of protein, and 6g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have milk, half-and-half, cream of asparagus soup, and a few other ingredients on hand, you can make it. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

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

Equipment you will use

Sauce Pan

Serve with your favorite crackers.

Ingredients you will need

Crackers

Equipment

Sauce Pan

Ingredients

Servings:

227grams

crab meat, picked free of shells 305grams

cream of mushroom soup 305grams

cream of asparagus soup 59milliliters

dry sherry 59milliliters

half-and-half 59milliliters

milk

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.