"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tomato Basil Crab Bisque Recipe

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This recipe for Tomato Basil Crab Bisque, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Tuesday, June 16, 2009


2 tbs. butter
10 oz. fresh crabmeat
1 tomato, seeded and chopped
1/3 c. plus 3 tbs. chopped fresh basil
2 garlic cloves, minced
1/2 c. all purpose flour
1 1/2 c. clam-tomato juice (Clamato)
1 c. whipping cream
1/4 c. ketchup
1/4 c. bottled clam juice
2 tsp. Old Bay seasoning
1/4 tsp. hot pepper sauce
3/4 c. water
2 tbs. fresh lemon juice

Mix butter in heavy large pot over medium high heat. Add 3.4 of crabmeat, tomato, 1/3 c. chopped fresh basil and garlic. Saute 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 c. 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 tbs. basil.

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