T. Pittari's Crab Bisque Recipe - (4.5/5)

Ingredients

• Makes 6 to 8 first courses or 4 entree courses
• 4 pounds crab claws
• 1 bay leaf
• 1/2 gallon cold water
• 1 cup flour
• 1/2 cup vegetable oil
• 1 cup chopped onion
• 1/2 green bell pepper, chopped
• 2 cloves garlic, chopped
• 6 sprigs flat-leaf parsley, chopped
• 1/2 cup tomato sauce
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• Crab boulettes
• 6 tablespoons butter
• 1 cup chopped onions
• 1 rib celery, chopped
• 1/2 bell pepper, chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/4 teaspoon thyme
• 2 tablespoons lemon juice
• 6 inches stale po-boy bread, cubed, with crumbs
• 2 green onions, thinly sliced
• Leaves of 10 sprigs flat-leaf parsley, chopped
• Pick meat off crab claws; reserve shells. Divide crabmeat into 2 equal portions.