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Crab Bisque
Makes 4-6 servings.

4 pounds snow crab legs, shelled, shells reserved
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 butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

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. Heat
mixture till it boils, then reduce to a simmer. Simmer for an hour,
stirring occasionally, then strain. Discard shells, and vegetables.

Measure 12 cups of the stock into a large pot. If you don't have
enough stock, add water to make 3 quarts.

Add potatoes, and bring soup to a boil. Add 1/2 of the crab and
the remaining ingredients to the pot and bring it back to boiling.
Lower 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 thick.


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