Ingredients for Crab Tomato Bisque
- 2 tablespoons butter
- 1 cup (213g) crabmeat
- Tomatoes
- Fresh Basil
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- Clamato Juice
- Heavy Cream
- 2 tablespoons ketchup
- Bottled Clam Juice
- Old Bay Seasoning
- Hot Pepper Sauce
- ½ cup (120ml) water
- 1 tablespoon lemon juice
- Salt & Pepper
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How to Make Crab Tomato Bisque
- Melt 2 tablespoons of butter in a heavy-bottomed saucepan over medium heat.
- Add ¾ cup (142g) of crabmeat, ⅓ cup (4g) chopped fresh basil, and 2 cloves minced garlic. Sauté for 2 minutes, stirring occasionally.
- Whisk in 2 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 2 cups (473ml) of clam-tomato juice, 1 cup (240ml) heavy cream, 2 tablespoons ketchup, ½ cup (120ml) clam juice, 1 teaspoon Old Bay seasoning, and a dash of your favorite pepper sauce (e.g., Tabasco).
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Carefully puree the soup using an immersion blender until smooth. Add ½ cup (120ml) of water and 1 tablespoon of lemon juice. Simmer for another 5 minutes to allow flavors to meld.
- Season to taste with salt and freshly ground black pepper.
- Divide the soup into 6 bowls. Garnish each serving with the remaining ¼ cup (47g) crab meat and a sprinkle of fresh basil.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
20g
Fat
58g
Carbs
6g