Crab Bisque

This is a Dad recipe. By that I mean it's made with seafood that is not shrimp, and growing up in our house, there weren't many seafood lovers. Dad was on his own when he made these types of recipes, but I'm sure he was fine with that since it meant he got to eat it all himself.

Tyler and Doug recently tried some Bertolli Classic Meal for Two that was a lobster bisque soup and loved it. I mentioned it to Dad, and we decided the boys should make it together next time Dad visited. It ended up being a Tyler and Papa Pres combined effort. Sadly, Dad was unable to get either Martin man to join him in his love of Crab Bisque. We gave it the college try, but it's still just a Dad recipe.

• 1/2 lb cooked crab meat
• 1 can tomato soup
• 1 can cream of mushroom soup
• 1 cup half and half
• 1 1/4 cup milk
• 1/2 tsp Worcestershire sauce
• 1/8 tsp Tabasco sauce
• 1/3 cup dry sherry wine

Puree the crab meat and both soups. Do not dilute the soups. Put in saucepan and add remaining ingredients. Heat but don't boil.

NOTES: We used, as per Dad's instructions, fake crab meat. You can get it in little packets in the refrigerated meat section at the grocery store. Oddly enough, we had to go to BevMo to find sherry wine and it was hidden away at the back of the store. This is a really common cooking ingredient, so I was a little confused by that. Just thought I'd let you know in case someone else has trouble finding it. 

Total Time: 30 minutes

Recipe from Mom & Dad's kitchen