Cozy up with Aunt Bee’s 5-Minute Crab Bisque — a rich, creamy, and flavorful soup that’s perfect for a special lunch or an easy family dinner!
Does 5 minutes sound like all of the time that you have to prepare a meal some nights? By adding a salad and some crusty bread, you can have an entire dinner ready to go in a total of just 15 minutes! I’m telling you — Aunt Bee is a genius!
You guys know that my great Aunt Bee holds a special place in my heart. Even though she’s in her nineties, you would never know it. We still manage to correspond regularly via both email and handwritten notes, she spoils my boys with goodies constantly, and she’s kind enough to share her delicious recipes with all of YOU on a regular basis. This crab bisque is the latest gem from Aunt Bee’s collection and it’s definitely a keeper!
My parents were in South Carolina a couple of months ago, so they made a quick side trip to North Carolina to visit Aunt Bee while they were nearby. Aunt Bee doesn’t do a lot of elaborate cooking at home anymore, but she is always the ultimate hostess. She pulled together a delicious lunch for my Mom and Dad, which included bowls of this southern favorite — Crab Bisque.
My mom made sure to request the recipe on my behalf, and a few days later Aunt Bee’s handwritten note arrived in my mailbox. She’s not only a master of quick-prep entertaining, but Aunt Bee is also very efficient outside of the kitchen! I hope that you enjoy this simple meal as much as our family has!
Note: Aunt Bee says that you can serve this Crab Bisque hot or cold (depending on the season). She also suggests replacing the crab meat with an equal amount of cooked shrimp or cooked salmon if you’re looking for a more affordable option. You could also use a combination of crab, shrimp, and fish and call it a “Seafood Bisque.” Whatever your preference, I can assure you that the end result will be delicious!
Aunt Bee's 5-Minute Crab Bisque
- 1 10.5 ounce can condensed cream of mushroom soup (undiluted)
- 1 10.5 ounce can condensed cream of celery soup (undiluted)
- 1 ½ cups milk
- 1 cup cream
- 1 cup dry white wine
- 16 ounces crab meat I used a combination of jumbo lump, lump, and special meat – you can substitute with an equal amount of chopped cooked shrimp or salmon for a more affordable option
- In a large pot, whisk together soups, milk, cream and wine. Bring to a simmer (do not boil), stir in the crab, and heat through.
- Ladle into bowls and serve.