Tomato-Basil Crab Bisque
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 1/2 cup all-purpose flour
- 1/4 cup ketchup
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 1 cup whipping cream
- 1/4 teaspoon hot pepper sauce
- 2 teaspoons old bay seasoning
- 2 tablespoons (1/4 stick) butter
- 2 garlic cloves, minced
- Carbohydrate 20 g(7%)
- Cholesterol 100 mg(33%)
- Fat 17 g(26%)
- Fiber 1 g(3%)
- Protein 12 g(24%)
- Saturated Fat 10 g(51%)
- Sodium 660 mg(27%)
- Calories 276
Preparation 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.
Preparation 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.
