Crabby Bisque

Ingredients

• 12.8 ounce crab meat picked over canned
• 6 servings cayenne pepper 
• 31.5 ounce condensed crab bisque restaurant-style canned recommended: Bookbinder's
• 3 tablespoons parsley leaves fresh chopped
• 2.3 cups heavy cream 
• 3 tablespoons juice of lemon fresh
• 6 servings salt 

Equipment

• bowl
• sauce pan
• butter knife

Directions

1. Watch how to make this recipe.
2. In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls.
3. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design.
4. Serve immediately.