Tomato-Basil Crab Bisque

• 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

1. Melt butter in heavy large pot over medium-high heat.
2. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic.
3. Saute 2 minutes.
4. Whisk in flour; stir 2 minutes.
5. Whisk in clam-tomato juice and next 5 ingredients.
6. Reduce heat to low and simmer until slightly thickened, about 10 minutes.
7. Cool soup slightly.
8. Puree soup in batches in blender until smooth.
9. Return soup to pot.
10. Stir in 3/4 cup water and lemon juice; bring to simmer.
11. Season with salt and pepper.
12. (Can be made 1 day ahead.
13. Chill uncovered until cold, then cover and keep refrigerated.
14. Bring to simmer before continuing.)
15. Divide soup among 6 bowls.
16. Sprinkle with remaining crab and 3 tablespoons basil and serve.

butter, fresh crabmeat, tomato, fresh basil, garlic, allpurpose, clamtomato juice, whipping cream, ketchup, clam juice, bay seasoning, hot pepper sauce, water, lemon juice

Taken from www.epicurious.com/recipes/food/views/tomato-basil-crab-bisque-108435 (may not work)