Crab Bisque

Recipes in this PostCrab Bisque

I am so happy that it is finally getting cooler in Southern California. As a matter of fact, there was thick cloud cover this morning, and I had to wear a sweater. It was a good day for soup.

After making Crab Salad with Thousand Island Dressing, I had a half a package of crab left over. I also had some cream left over from making something else. I knew I needed to use that crab, I needed to use the cream, and I wanted something warm. I have always liked crab bisque, so I decided to make that.

I had this brilliant idea when looking in my pantry and spying a can of Great Northern white beans. I didn’t have that much cream, and I really wanted the soup to be filling. To compensate for not using real crab, or real crab stock, I added a little anchovy paste for flavor. Both additions worked beautifully. Honestly, if you wanted to, you could omit the cream completely, as the beans do a fine job of thickening without all those calories.

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