Canned soups make this canned crab bisque extra fast and easy.

(1) 10-3/4-ounce can condensed cream of asparagus soup
(1) 10-3/4-ounce can condensed cream of mushroom soup
2-3/4 cups milk
1 cup half-and-half or light cream
1 6- to 7-ounce can crabmeat, drained, flaked, and cartilage removed
1/3 cup dry sherry or milk
Snipped parsley (optional)

In a large saucepan combine the cream of asparagus soup, cream of mushroom soup, milk, and half-and-half or light cream. Cook over medium heat just until boiling, stirring frequently. Stir in the crabmeat and sherry or milk; heat through. If desired, garnish with parsley. Makes 6 to 8 servings.

Nutritional facts per serving
calories: 235 , total fat: 13g , saturated fat: 6g , cholesterol: 46mg , sodium: 926mg , carbohydrate: 16g , fiber: 0g , protein: 11g 

Courtesy of Better Homes & Gardens Online