Our friends in San Francisco bring us a crab bisque as delectable as it is easy to prepare. Elegantly smooth, it's a pureed mixture of crab stock and tender shreds of wild crab accented with a nutty hint of sherry. Just add an equal amount of half and half—or low-fat milk— and heat to make approximately 4 servings. Or try ladling it over rice or pasta for an entrée-size treat. 15 oz. can.

• Tender shreds of wild crab with a hint of sherry
• From San Francisco where the crabs are famous
• Rich, smooth and creamy
• Just mix with half and half or milk, heat, and serve
• Can also be served over rice or pasta

Why sweat it in the kitchen? Whip up this impressive Crab Bisque in minutes.

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