The Soup Nazi’s Crab Bisque

4 pounds snow crab clusters (legs)

4 quarts water (16 cups)

1 small onion, chopped

1 1/2 stalks celery, chopped

2 cloves garlic, quartered

2 potatoes, peeled and chopped

1/4 cup fresh chopped Italian parsley

2 teaspoons mustard seed

1 tablespoon chopped pimento

1/2 teaspoon coarse ground pepper

2 bay leaves

1/3 cup tomato sauce

2 tablespoons half and half

1/4 cup unsalted butter

1/4 teaspoon thyme

1/8 teaspoon basil

1/8 teaspoon 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.