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The Soup Nazi's Crab Bisque
4 lb snow crab clusters,(legs)
4 qt water,(16 cups)
1 sm onion,chopped
1 1/2 stalks celery,chopped
2 cloves garlic,quartered
2 potatoes,peeled and chopped
1/4 c fresh Italian,Chopped
-parsley
2 t mustard seed
1 T pimento,Chopped
1/2 t pepper,Coarse Ground
2 bay leaves
1/3 c tomato sauce
2 T half and half
1/4 c butter,Unsalted
1/4 t thyme
1/8 t basil
1/8 t marjoram
1. Remove all the crab meat from the shells and set it aside.
2. Put half of the shells into a large pot with 4 quarts of water over high
heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to
a boil. Continue to boil for 1 hour, stirring occasionally (The white
part of the shells will start to become transparent), then strain stock.
Discard the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or
cooking pot. If you don't have enough stock, add enough water to make 3
quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and
the remaining ingredients to the pot and bring it back to boiling. Reduce
heat and simmer for 4 hours, uncovered until it reduces by about half
and starts to thicken. Add the remaining crab and simmer for another hour
until the soup is very thick.
Makes 4-6 servings.
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