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Bisque of Hampton Crab Recipe

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This recipe for Bisque of Hampton Crab, by , is from Our Family & Friend's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Gensler

Category:
Category:

Ingredients:  
Ingredients:  
1 can crabmeat
1 c. light cream
1 can condensed cream of mushroom soup
1 can condensed cream of asparagus soup
1 1/4 c. milk
1/2 t. Worcestershire sauce
1/8 t. tabasco sauce
1/3 c. sherry

Directions:
Directions:
Pick over crabmeat and remove any bits of shell or cartilage. Puree the crabmeat and soups in food processor or blender, depending on what consistency you want.

Pour in saucepan, add remaining ingredients and heat just until hot, not boiling.

Number Of Servings:
Number Of Servings:
6

 

 

 

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