Crabby Bisque

• 3 (10.5-ounce) cans restaurant-style condensed crab bisque (recommended: Bookbinder's)
• 2 1/4 cups plus 6 tablespoons heavy cream
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh parsley leaves
• 3 (4.25 ounce) cans crabmeat, picked over
• Salt
• Cayenne pepper

1. 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.
2. Season soup, to taste, with salt and cayenne pepper.
3. Divide soup among 6 bowls.
4. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design.
5. Serve immediately.

heavy cream, lemon juice, parsley, cans crabmeat, salt, cayenne pepper

Taken from www.foodnetwork.com/recipes/sandra-lee/crabby-bisque-recipe.html (may not work)