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New Orleans Crab and Spinach Bisque

A cream based soup with fresh spinach and jumbo lump crabmeat"


4 - 10oz bags fresh spinach
1 lb butter
3/8 c flour
3/4 c cream cheese
1 c milk
2 pints whipping cream
1 lb jumbo lump crab meat
8oz chicken stock


Chop spinach fine. Set aside with juice. Melt butter in a large pot and flour. Stir until smooth. Add cream, crabmeat and stock. Add spinach and simmer. Melt cream cheese on low fire, stirring constantly. Slowly add milk. Add to soup and cook for 5 minutes. Slowly add water to desired consistency.

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Nutritional Information
Per Serving

no nutrition information available

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