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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Dottie Stubel of Marietta, Georgia, writes: While on a trip to Hilton Head Island, my husband and I ate at the Spartina Grill. Everything was phenomenal, but we especially enjoyed the tomato-crab bisque. Chunks of fresh crab make an elegant garnish for this rich soup. Ingredients:
2 tablespoons (1/4 stick) butter |
10 ounces fresh crabmeat |
1 tomato, seeded, chopped (about 1/2 cup) |
1/3 cup 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 |
Directions:
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.
2. 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.
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