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 the crab meat, chopped tomato, 1/3 cup chopped fresh basil, and garlic; saute 2 minutes.
Whisk in flour and stir for 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 pureed soup to the pot pot. Stir in water and lemon juice. Season to taste with salt and pepper.
NOTE: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated.
Bring to a simmer before serving.
To serve, divide soup among 6 individual soup bowls. Sprinkle with remaining crabmeat and 3 tablespoons basil.
Makes 6 first-course servings.
* I used the Premium canned backfin crab meat from Costco.
** Learn How To Peel Fresh Tomatoes.
Tomato-Basil Crab Bisque Recipe: https://whatscookingamerica.net/Soup/TomatoCrabBisque.htm