Crab Bisque With Crab Boulettes | Emerils.com

Ingredients

• 3/4 cup bleached all-purpose flour
• 3/4 cup vegetable oil
• 1 1/2 cups chopped yellow onions
• 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 teaspoons salt
• 1/2 teaspoon 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 teaspoon Zatarain's Concentrated Liquid Shrimp & Crab Boil (optional)
• 1/2 cup chopped green onions (scallions), green parts only
• 1/4 cup finely chopped fresh parsley leaves
• 1/4 cup heavy cream
• 1 pound lump crabmeat, picked over for shells and cartilage
• Crab Boulettes