Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds extra-sweet grape tomatoes , divided

  2. 1/2 cup olive oil

  3. 2 small sweet banana peppers, seeded and quartered

  4. 1 teaspoon sea salt

  5. 1 cup chopped red onion

  6. 1 teaspoon natural brown sugar

  7. 3/4 teaspoon crushed red pepper flakes

  8. 1 1/2 teaspoons coarsely ground black pepper, divided

  9. 1 cup chopped fresh cilantro leaves

  10. 2/3 cup chicken broth

  11. 12 ounces vegetable juice (recommended: V-8)

  12. 1 egg

  13. 1 small lemon , juiced (about 1/4 cup)

  14. 2/3 cup plus 2 tablespoons heavy whipping cream

  15. 6 tablespoons sweet cream salted butter

  16. 1 clove garlic, finely chopped

  17. 1/8 teaspoon crab boil seasoning (recommended: Old Bay)

  18. 2/3 cup high quality cream sherry (sweet)

  19. 1/2 teaspoon crab base

  20. 1 cup fresh lump blue crabmeat (steamed or boiled)

  21. 1/2 cup good quality grated Parmesan

  22. 2 teaspoons red lump fish caviar, rinsed and strained

Instructions Jump to Ingredients ↑

  1. Preheat oven to 440 degrees F. Halve 18 of the grape tomatoes. In a baking dish pour in 1/4 cup olive oil. To that add banana peppers, and 1/2 of the tomatoes. Mix to coat all with oil. Sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Bake uncovered (ideally in convection oven ) until they start to brown (about 15 minutes). In a pot heat 1/4 cup olive oil and add 1/3 cup finely chopped red onion , 1/4 teaspoon sea salt, natural brown sugar, 1/4 teaspoon crushed red pepper, 1/4 teaspoon course ground black pepper. Stir over high heat. Add the remaining whole tomatoes and continue to mix until the tomato skins start to peal (about 4 minutes). Pour entire contents of this pot into a blender . To this add cilantro, the roasted tomato mixture and chicken broth . Blend until fairly smooth (about 15 to 20 seconds). Pour entire contents into pot, add 6 ounces of vegetable juice, bring almost to a boil and reduce to a simmer . In a medium mixing bowl beat egg until it produces a light foam and beat in the lemon juice. To this add the remaining 6 ounces vegetable juice and beat again. Slowly mix in 1 cup of the hot soup. Take soup off the heat and slowly mix this mixture into the soup. Add 2 tablespoons heavy cream and stir over medium heat until it starts to bubble. Remove from heat. In a skillet add 6 tablespoons butter, melt butter over medium heat, add 2/3 cup of finely chopped red onion and garlic . Saute for about a minute and then add 1/2 teaspoon crushed red pepper and 1/2 teaspoon coarsely ground black pepper. Continue sauteing until the onions are soft and translucent. Then add crab boil seasoning and cream sherry. Turn heat up until mixture comes to a bubble then lower to medium heat and stir until it starts thickening to almost a light syrup consistency. Once it has thickened add crab base and make sure it is incorporated well. Then add 2/3 cup heavy whipping cream stir over medium to high heat until it starts to bubble. Then add 1 cup of crabmeat and mix well, once it comes to a bubble again remove from heat. For each serving: Add 1/2 cup of the tomato soup to bowl, to this add 2/3 cup of the crab soup, 1 tablespoon freshly grated Parmesan . And 1/4 teaspoon of the red lump fish caviar and mix well. Float a tablespoon of the crab soup in center Grate some more Parmesan on top. Add freshly ground black pepper, to taste, and serve I like to garnish with blue crab claws sauteed in butter and cream sherry and or some caviar . When in season I like to use fresh crab roe . A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Send feedback