Here’s a simple, yummy recipe for Crab Bisque.
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1/2 cup chopped onions (optional)
1 1/4 cup of milk (you can also use heavy cream for a thicker consistency)
1 can (4.75 oz) crabmeat
1/2 tsp chili powder
1/4 cup parmesan cheese
1 tsp Italian seasoning
1 tsp Old Bay seasoning
Salt, pepper and hot sauce to taste
Saute onions in olive oil for about 5 minutes, set aside. In a sauce pan, stir the soups and milk together until blended well & smooth. Add the sautéed onions & rest of the ingredients and heat until steaming (do not boil).
I like mine with a bit of a “kick”, so add about 8 hearty dashes of hot sauce.