Tomato Crab and Jalapeno Soup Bistro 217

This might taste great, but I don't see how it could taste like CRAB. I grew up on the South Carolina coast. The seafood we had could not have been fresher. I like the taste of oysters, shrimp, crabs, and fish. Some of the recipes today could be made using buffalo chips and you wouldn't know the difference. I guess the chefs have to use whatever imported seafood they can get and make it as tasty as possible. I like to catch (or buy) local and cook it myself.