Creamy Crab and Tomato Bisque

On Sunday it rained in Atlanta. Then that turned into snow. The snow came down for hours. I’d call this my first official snow. I’ve been living here for about 5 years now and have seen it ice, light snows, hail, but never this much white. I mean we actually had inches of it.

I built a snow man with it, had to push it off my car, drive in it. And I actually had to make use of my Nissan’s defrost feature just to see through the windshield. But that’s not the point. The cold, the snow and an uncommon ingredient in my refrigerator all inspired me to try another “first”

I decided to try a bisque. Tomato soup and grilled cheese is a classic and comforting combination, but I had to do my own take. I had some crab meat at home, and I intended to use it. This was a seafood lover’s weekend. That seafood lover is me and since I was home alone nothing stood in my way. (like a husband who rejects the idea of consuming aquatic creatures)

Now maybe this isn’t a formal “bisque” made with all the right techniques and ingredients, but it’s a bisque to me. And I paired it with some provolone-filled grill cheese sandwiches. Mmmmmmm Good.

Ingredients
6 oz. Crab Meat (not the artificial stuff)
Onions
1 cup Heavy Cream
1 cup Chicken Broth
Spices (Oregano, Nutmeg,Garlic Powder, Salt, Pepper)
1 cup Spaghetti Sauce (Ragu Traditional)

1. Throw some diced onions and the crab meat in a pot, let the onions cook down a bit
2. Add the spices
3. Pour in some broth, let it warm through, then some spaghetti sauce.
4. Pour in the cream and then start tasting…add the spices until you get the right flavor.