Tomato Basil Crab Bisque recipe
Chunks of fresh crab make an elegant garnish for this rich soup.
Melt butter in heavy large pot over medium-high heat. Add ¾ of the crabmeat, (reserving ¼ of it, the largest chunks), the tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients.
Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly. Puree soup in batches in blender until smooth.
Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. Divide soup among 6 bowls. Sprinkle with remaining crab chunks and 3 tablespoons basil and serve.
Can be prepared 1 day ahead, just chill uncovered, and simmer to reheat
Makes 6 first-course servings. |






