Crab Bisque Recipes

1 11 1/2oz. can condensed green pea soup
1 10 3/4 ounce can condensed tomato soup
2 cups milk 1 6 1/2 ounce crabmeat, drained and cartilage removed
2 tablespoon dry white wine
thin lemon slices

1. Mix soups in 2-quart saucepan.

2. Stir in milk gradually.

3. Stir in crabmeat and wine; heat over low heat, stirring occasionally, but do not boil.

4. Serve with lemon slices.

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