Tomato Bisque With Crab Butter

Tomato Bisque With Crab Butter
Call me crazy, but my idea of a romantic evening involves sitting on the back porch with a huge amount of king crab legs spread out on newspaper, lots of butter, a bottle of wine and the sun setting! Well, that’s just what we did last night. You know the knuckle part at the crab that holds all the claws together? I save that part and clean it the next day to turn into another meal. Since I also have copious amounts of tomatoes – lunch was a no brainier…

Tomato Bisque With Crab Butter
3 lbs plum tomatoes
2 Tbs olive oil
3 stalks celery diced
1 large onion diced
2 large cloves rough diced
1/4 cup dry white wine
2 tsp old bay
1/2 cup chicken stock/shrimp stock if you have it.
1 tsp celery salt
3 Tbs sea salted butter melted
1 cup good crab meat
salt to taste and lots of pepper

Heat the oven to 425°F. Place the tomatoes in an oven safe pan and drizzle with the olive oil and salt & pepper. Roast in the oven for about 30 minutes, (you want the tomatoes to give off their liquid, but not so long the liquid is gone). While the tomatoes are cooking, melt the butter; add 1 tsp of the old bay then add the crab. Return the mixture to the refrigerator for the butter to harden with the crab.

Remove the tomatoes from the oven and place in a food mill to remove the skin and seeds from the pulp. Reserve the tomato pulp liquid. In a sauté pan sweat the onions, garlic and celery until tender. Add the wine and cook for about 2 minutes. Next add the remaining old bay, celery salt and a fare amount of pepper. Pour the tomato liquid and stock into the mixture; cook for about 10 minutes on medium-hi. Heat two bowls to warm and add the piping hot soup. Top the soup with a heaping amount of the buttery crab and serve right away. Delicious!



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