Posted by: marthabernie | October 14, 2020

WILD CRAB BISQUE — Cooking with Jacque Rose

WILD CRAB BISQUE 1 (10 1/2 oz.) can cream mushroom soup, 1 (10 1/2 oz.) can cream asparagus soup, 1 1/2 cups heavy whipping, 1 cup evaporated milk, 1/4 cup grilled asparagus, 2 cups wild lump crabmeat, flaked, 1/4 cup white tequila, 2 teaspoons unsalted butter. Get out a cookie sheet, trim asparagus, coat the […]

WILD CRAB BISQUE — Cooking with Jacque Rose

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