Tomato-Basil Crab Bisque

By á-170456

Ingredients

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

Details

Servings 6

Preparation

Step 1

Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, 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. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.

This recipe yields 6 first-course servings.