Tomato-Basil Crab Bisque
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)280 g
Crabmeat (fresh)1 cup
All-Purpose Flour1 cup
Whipping Cream1 cup
Ketchup1 cup
Clam Juice (bottled)2 tsps
Old Bay Seasoning1 tsp
Hot Pepper Sauce3 cup
Water2 tbsps
Lemon Juice (fresh)Directions:
1
Melt butter in heavy large pot over medium-high heat
2
Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic
3
Sauté 2 minutes
4
Whisk in flour; stir 2 minutes
5
Whisk in clam-tomato juice and next 5 ingredients
6
Reduce heat to low and simmer until slightly thickened, about 10 minutes
7
Cool soup slightly
8
Puree soup in batches in blender until smooth
9
Return soup to pot
10
Stir in 3/4 cup water and lemon juice; bring to simmer
11
Season with salt and pepper
12
(Can be made 1 day ahead
13
Chill uncovered until cold, then cover and keep refrigerated
14
Bring to simmer before continuing
15
) Divide soup among 6 bowls
16
Sprinkle with remaining crab and 3 tablespoons basil and serve
17
Melt butter in heavy large pot over medium-high heat
18
Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic
19
Sauté 2 minutes
20
Whisk in flour; stir 2 minutes
21
Whisk in clam-tomato juice and next 5 ingredients
22
Reduce heat to low and simmer until slightly thickened, about 10 minutes
23
Cool soup slightly
24
Puree soup in batches in blender until smooth
25
Return soup to pot
26
Stir in 3/4 cup water and lemon juice; bring to simmer
27
Season with salt and pepper
28
(Can be made 1 day ahead
29
Chill uncovered until cold, then cover and keep refrigerated
30
Bring to simmer before continuing
31
) Divide soup among 6 bowls
32
Sprinkle with remaining crab and 3 tablespoons basil and serve