Tomato Basil Crab Bisque
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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.
