Serves 6
2 Tbsp. butter 1 cup whipping cream
10 ounces fresh crab meat ¼ cup ketchup
1 tomato, seeded, chopped (about ½ cup) ¼ cup bottled clam juice
⅓ cup plus 3 Tbsp. chopped fresh basil 2 tsp. Old Bay seasoning
2 garlic cloves, minced ¼ tsp hot pepper sauce
½ cup all purpose flour ¾ cup water
1 ½ cups clam-tomato juice (such as Clamato) 2 Tbsp. fresh lemon juice
Melt butter in heavy large pot over medium-high heat. Add ¾ of crab meat, tomato, ⅓ cup 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, leaving it a little chunky. Return soup to pot. Stir in ¾ 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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