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