Crab Bisque
This comes from one of our customers – Mary Lee McManus, Evansville, IN. She says: “When I make this my guests think I’ve spent hours preparing because it’s so good. I just throw away the cans and they never know!”
1 (or 2) cans Oregon’s Choice Gourmet Dungeness Crab
1 can condensed cream of mushroom soup
1 can cream of asparagus soup
1½ soup cans of milk
1 cup light cream
¼ cup cooking sherry
Combine soups; stir in milk and cream. Heat just to boiling. Add crab meat and heat through. Add cooking sherry just before serving. Float a chunk of butter on top. Makes 6-8 servings.
