Crab Bisque Soup

• 16 ounces, weight Canned Whole Tomatoes In Natural Juices
• 1-1/4 cup Fish Stock (I Get Mine From Seafood Market)
• 1 cup Heavy Cream
• 1-1/2 teaspoon Old Bay Seafood Seasoning
• 1 teaspoon Black Pepper
• 2 pinches Cayenne Pepper
• 16 ounces, weight Lump Crab Meat (I Get Mine From Seafood Market)
• 1 teaspoon Parsley Flakes

1. In a Dutch oven (or large soup pot with a lid) over medium heat, add whole tomatoes (do not break up), fish stock, heavy cream, and Old Bay Seasoning. Stir to combine ingredients. Cook for 8 minutes. Add black pepper and cayenne, stir well. Add lump crab meat (do not break up) and parsley, and gently mix into broth. Cover with a lid and cook 10 minutes on medium/low heat.
2. Serve piping hot in bowls. We love this served with crusty bread sliced to soak up the wonderful soup juices/broth. Enjoy!

tomatoes, i, heavy cream, bay seafood seasoning, black pepper, cayenne pepper, weight lump, parsley flakes

Taken from tastykitchen.com/recipes/soups/crab-bisque-soup/ (may not work)