Tomato Basil Crab Bisque

Tomato Basil Crab Bisque

Tomato Basil Crab Bisque is, by far, my number one cold weather recipe. As evidence of that, it’s really not all that cold and I’m already making it. I love it! My husband says that it’s a little thick for him, to which I say, “Babe, it’s a bisque, not a soup. It’s supposed to be thick!” Deaf ears. Nonetheless, he is wonderful and doesn’t complain when I make it, so I take full advantage of that and make it a LOT.

If you don’t like crab, you can swap it out for shrimp and it would probably turn out just as good. We don’t have the budget for real-deal crab, so I just buy the Sea Queen imitation crab in the cooler case at Aldi. It comes in both chunk and flake style. Either one will work for this recipe. It’s all about your ‘druthers.

Aldi generally doesn’t carry fresh herbs (except cilantro), but you can substitute dried basil. If you haven’t done so already, I recommend getting yourself a little window sill garden of common herbs like basil and parsley. The plants are easy to grow and they come in handy.

 

Tomato Basil Crab Bisque

September 29, 2017
: 4
: 25 min

By:

Ingredients
  • 2 tbsp unsalted butter
  • 2 tsp garlic minced
  • 1/2-1 lb crab meat
  • 1 14.5- oz can diced tomatoes, drained
  • 1/4 cup fresh basil chopped, plus more for garnish (can substitute 1 tbsp dried)
  • 1/2 cup all purpose flour
  • 1 cup heavy whipping cream
  • 1 1/2 cups tomato juice
  • 1/4 cup ketchup
  • 2 teaspoons Old Bay seasoning
  • 1 dash hot sauce
  • 3/4 cup water or clam juice
  • coarse salt and freshly ground pepper to taste
Directions
  • Step 1 Melt the butter in a large stockpot over medium-high heat. Add the garlic and sauté for a minute or two. Add the crab meat, tomatoes, basil and sauté for 2 more minutes.
  • Step 2 Add the flour and stir for 2 minutes. Add the whipping cream, tomato juice, ketchup, Old Bay seasoning, and a dash of hot sauce.
  • Step 3 Reduce heat to low and simmer until slightly thickened, about 10 minutes.
  • Step 4 Stir in the water and bring to a simmer. Depending on the consistency you’re going for, use more (thinner) or less (thicker) water. Season with salt and pepper and garnish with extra basil.
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