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Tomato-Basil Crab Bisque Recipe

Tomato-Basil Crab Bisque Recipe

Yields: 4 to 6 servings
Prep time: 30 min
Cook time: 30 min

2 tablespoons unsalted butter
10 ounces fresh crabmeat, divided*
1 tomato, peeled, seeded and chopped (about 1/2 cup)**
1/3 cup plus 3 tablespoons chopped fresh basil leaves
2 cloves garlic, minced
1/2 cup all-purpose flour
1 3/4 cups clam juice
1 (5.5-ounce) can V8 vegetable juice
1 cup whipping or heavy cream
1 to 2 teaspoons old bay seasoning
1/4 teaspoon hot pepper sauce
3/4 cup water
2 tablespoons freshly-squeezed lemon juice
Salt and pepper to taste

In a large heavy soup pot over low heat, melt butter. NOTE: I like to use low heat when making this soup, as it gives me more control.
Add 3/4 of crabmeat, chopped tomato, 1/3 cup chopped fresh basil, and garlic; sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam juice, V8 vegetable juice, whipping cream, Old Bay seasoning, and hot pepper sauce. Simmer over low heat until slightly thickened, approximately 10 to 15 minutes. Remove from heat and let soup cool slightly.
Puree soup in batches in a food processor or blender until smooth. Return soup to pot. Stir in water and lemon juice. Season to taste with salt and pepper; bring to simmer before serving.
NOTE: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated.
To serve, divide soup among 6 individual soup bowls. Sprinkle with remaining crabmeat and 3 tablespoons basil.

Makes 6 first-course servings.

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