Tomato Basil Crab Bisque
Ingredients (serves 6):
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2 tablespoons (1/4 stick) butter
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1 tomato, seeded, chopped (about 1/2 cup)
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1/3 cup plus 3 tablespoons chopped fresh basil
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2 garlic cloves, minced
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½ cup all purpose flour
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1 ½ cups clam-tomato juice (such as Clamato)
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1 cup whipping cream
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¼ cup ketchup
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¼ cup clam juice
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2 teaspoons Old Bay seasoning
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¼ teaspoon hot pepper sauce
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¾ cup water
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2 tablespoons fresh lemon juice
Cooking Directions:
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
