Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 459.42 Kcal (1923 kJ) | ||
| Calories from fat | 333.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.02g | 57% | |
|---|---|---|---|
| Cholesterol | 83.1mg | 28% | |
| Sodium | 771.84mg | 32% | |
| Potassium | 165.51mg | 4% | |
| Total Carbs | 16.6g | 6% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 14.59g | 29% | |
| Vitamin C | 37.7mg | 63% | |
| Iron | 0.7mg | 4% | |
| Calcium | 178.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 139.35 Kcal (583 kJ) | ||
| Calories from fat | 101.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 57% | |
|---|---|---|---|
| Cholesterol | 25.21mg | 28% | |
| Sodium | 234.11mg | 32% | |
| Potassium | 50.2mg | 4% | |
| Total Carbs | 5.04g | 6% | |
| Sugars | 2.17g | 29% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 4.43g | 29% | |
| Vitamin C | 11.4mg | 63% | |
| Iron | 0.2mg | 4% | |
| Calcium | 54.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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