Ingredients (serves 6):

2 tablespoons (1/4 stick) butter
12 ounces fresh Dungeness crabmeat
1 tomato, seeded, chopped (about 1/2 cup)
1/3 cup plus 3 tablespoons chopped fresh basil
2 garlic cloves, minced
½ cup all purpose flour
1 ½ cups clam-tomato juice (such as Clamato)
1 cup whipping cream
¼ cup ketchup
¼ cup clam juice
2 teaspoons Old Bay seasoning
¼ teaspoon hot pepper sauce
¾ cup water
2 tablespoons fresh lemon juice

Cooking Directions:

Melt butter in heavy large pot over medium-high heat. Add ¾ of the crabmeat, (reserving ¼ of it, the largest chunks), the tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients.

Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly. Puree soup in batches in blender until smooth.

Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. Divide soup among 6 bowls. Sprinkle with remaining crab chunks and 3 tablespoons basil and serve.

Can be prepared 1 day ahead, just chill uncovered, and simmer to reheat