Friday, September 26, 2008


Bon Appetit published this recipe in its August 2003 magazine. The ratings on were pretty high with nice compliments for the recipe. So I thought I would try it. The Crab Guy ate his bowl, but said it had a vinegar taste. I couldn't finish mine. I theorized it was the ketchup, and I was right. I made the soup a second time -- a half batch -- leaving the ketchup out. I also reduced the lemon juice and added a bit more chicken broth and half and half to further mellow out the soup. It was delicious with those changes. The half batch is enough for two large servings, or 4 small ones.   Another bonus: this is a fast one. You can have it on the table in a half hour or less.

Bon Appetit's Tomato-Basil Crab Bisque, Adapted Half Recipe
Rating: 9 out of 10

1 Tbsp. unsalted butter
4 oz. crabmeat + 2 oz. for garnish
1/4 cup chopped tomato with juice (fresh or canned)
1/4 cup fresh basil, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup flour
3/4 cup Clamato juice
1/2 cup fat-free half and half (or heavy cream if you prefer)
1/4 cup low-sodium chicken broth
1 scant teaspoon Old Bay seasoning
dash of hot pepper sauce
scant 1/2 cup water
1 tsp. lemon juice
Salt and pepper

Melt butter in 2-quart heavy pot over medium-high heat. Add 4 oz. crabmeat, tomato, basil and garlic. Saute` about 2 minutes. Whisk in flour; stir 2 minutes. Whisk in Clamato juice, half and half, broth, Old Bay and pepper sauce. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly. Puree soup with immersion blender until smooth.  Stir in water and lemon juice; bring to simmer. Taste to adjust seasoning, adding salt and pepper if needed. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among serving bowls (2 large or 4 small). Sprinkle with remaining crab and serve.

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