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1
Have large soup pot brought to medium-high heat, then add 4 tablepoons of butter (add a little bit of olive oil so butter will not burn), chopped celantro, chopped roasted peppers, and basil and saute for about a min and a half.
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2
After sauteing celantro, peppers, and basil add Rice flour and baking powder until thoroughly cooked, no lumps...
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3
Once rue is set, add tomatoes, water, red wine, 1/2 cup of evaporated milk, salt, black pepper, agave nectar, paprika and mix and bring to a boil.
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4
while waiting for tomatoes to come to a boil, take the 6 cloves or garlic, out of their peel and place in a bowl dish with a litte of white truffle oil barely covering and roast till lightly browned.
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5
Once tomatoes are to a boil, let them cool, also your roasted garlic should be done and place them out to cool as well. After a few minutes of cool down, put all contents in a food processor or blender until all contents are pureed, also while pureeing you can add the rest of the evaporated milk.
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6
Put contents back into the soup pot and reduce until soup is thickened and excess water has evaporated.
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7
While waiting for soup to reduce, take a small skillet and on medium heat, add 1/2 tablespoon of butter and minced garlic soaked in white truffle oil and saute for 30 secs, then add 40 oz of crab meat and saute for about 1 min. (the rest 40oz could be used for seconds)
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8
Once all complete, add crab meat in a serving bowl (moderate amount), pour soup until crab meat is fully covered, then drizzle white truffle oil on top and a few leaves of celantro.
