Tomato Basil Crab Bisque recipe

 

Chunks of fresh crab make an elegant garnish for this rich soup.

• 2 tablespoons (1/4 stick) butter
• 12 ounces fresh Dungeness crabmeat
• 1 tomato, seeded, chopped (about 1/2 cup)
• 1/3 cup plus 3 tablespoons chopped fresh basil
• 2 garlic cloves, minced
• ½ cup all purpose flour
• 1 ½ cups clam-tomato juice (such as Clamato)
• 1 cup whipping cream
• ¼ cup ketchup
• ¼ cup clam juice
• 2 teaspoons Old Bay seasoning
• ¼ teaspoon hot pepper sauce
• ¾ cup water
• 2 tablespoons fresh lemon juice

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.