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I adapted this recipe from one that was published in the August 2003 Bon Appetit Magazine. Recipe originally from the Spartina Grill, Hilton Head Island, SC.

This soup is so good! This is one of the best bisques that I've tasted.

Don't forget to check out my seven-course Butter-Poached Lobster Tails dinner menu which includes this fabulous Tomato-Basil Crab Bisque.

Check out more of Linda's great Soup, Stew, and Chili Recipes and Crab Recipes.

2 tablespoons unsalted butter
10 ounces fresh crabmeat, divided*
1 tomato, peeled, seeded and chopped (about 1/2 cup)**
1/3 cup plus 3 tablespoons chopped fresh basil leaves
2 cloves garlic, minced
1/2 cup all-purpose flour
1 3/4 cups clam juice
1 (5.5-ounce) can V8 vegetable juice
1 cup whipping cream
1 to 2 teaspoons old bay seasoning
1/4 teaspoon hot pepper sauce
3/4 cup water
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

* I used the Premium canned backfin crab meat from Costco

** Learn How To Peel Fresh Tomatoes.

In a large heavy soup pot over low heat, melt butter. NOTE: I like to use low heat when making this soup, as it gives me more control. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic; sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam juice, V8 vegetable juice, whipping cream, Old Bay seasoning, and hot pepper sauce. Simmer over low heat until slightly thickened, approximately 10 to 15 minutes. Remove from heat and let soup cool slightly.

Puree soup in batches in a food processor or blender until smooth. Return soup to pot. Stir in water and lemon juice. Season to taste with salt and pepper; bring to simmer before serving.

NOTE: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated.

To serve, divide soup among 6 individual soup bowls. Sprinkle with remaining crabmeat and 3 tablespoons basil.

Makes 6 first-course servings.