Crab Bisque

Here's a great use of our leftover crab meat after one of our big crab boils.  This is especially good in the fall and winter months.



3/4 cup  bleached all-purpose flour
3/4 cup vegetable oil
1 - 1/2 cups chopped yellow onion
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped carrots
4 bay leaves
2 - 1/2 tsp salt
1/2 tsp cayenne
6 gumbo crabs, each cut in half
1 cup peeled, seeded and chopped fresh or canned tomatoes
1/2 cup brandy
8 cups water
1 tsp liquid crab boil (Zatarain's
Concentrated Liquid Shrimp and Crab Boil is best)
1/2 cup chopped green onions, green parts only
1/4 cup finely chopped fresh parsley leaves
1/4 cup heavy cream
1 lb lump crab meat, picked over for shells and cartilage
Crab Toasts (recipe to follow)

Combine the flour and oil in a large non-stick saucepan pan and stir with a wooden spoon until smooth.  Over medium heat, stir constantly until the mixture's the color of peanut butter, about 10 minutes.  Add the onions, bell peppers, celery, carrots, bay leaves, salt and cayenne.  Cook stirring often until the vegetables are soft, about 10 minutes.  Add the  halved crabs and tomatoes and stir to mix.  Cook for 10 minutes.  Add the brandy, water and crab boil.  Bring to a boil.  Reduce the heat to medium-low and simmer, uncovered for 1 hour and 45 minutes.  Add the green onion and parsley.  Remove the bay leaves.  Remove from the heat and add the cream.  Mix to blend.  Ladle into individual serving bowls and sprinkle with 1/4 cup crab meat.  Top each with a half crab and a crab toast.

Serves 8

WARNING:  Be very careful because there will be shells floating in this soup.  Warn your guests of this!!  The shells add such great flavor,its worth having them in the soup.