Crab Bisque

This is the super easy way to make a rich crab bisque. (You can use nonfat evaporated milk to cut calories.) Serve it as a first course for a special meal, or just have it yourself for lunch.

     One 10.75-ounce can condensed cream of celery soup
     One 12-ounce can evaporated milk
     One 6-ounce can crab (drained and flaked, remove cartilage if any)
     1/4 teaspoon garlic powder
     1/8 teaspoon ground black pepper

Put all ingredients in a saucepan and stir over medium heat. Bring to a boil and serve.

If you wish to make it a smoother bisque, puree the ingredients together before heating.

Serves 3