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Quick Crab Bisque
  • 2 cans of cream of celery soup
  • 1 pint cream
  • 1 pound special crab meat
  • salt & pepper to taste
  • pinch of mace
  • sherry
Combine soup, cream, crab meat, salt to taste, pepper to taste and pinch of mace. Heat and add sherry to taste. Serves 6 to 8.
This recipe is credited to Ms. Janet Whitehouse of Virginia Beach, VA.
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