King Crab Bisque

• 3/4 lb. king crab leg
• 2 Tbl olive oil
• 1 cup thinly sliced onion
• 1 cup thinly sliced celery
• 1 cup thinly sliced carrots
• 2 garlic cloves, sliced
• 1/3 cup flour
• 1 Tbl tomato paste
• 1 tsp dried taragon
• 1/4 tsp paprika
• pinch cayenne pepper
• 3 1/2 c chicken or fish stock
• 2 cups water
• 2 bay leaves
• 1/2 c whipping cream
• salt and pepper to taste
• 2 oz brandy
• 1 green onion, finely chopped

1. Using kitchen sheers, cut open the crab legs lengthwise and then removes as much of the meat as you can. Slice the crabmeat into small, bite sized pieces, set in a bowl, cover, and store in the fridge until needed. Cut the shells into smaller pieces.
2. Place the oil in a pot and set over medium heat. Add the crab shells, onions, celery, carrots and garlic, and cook 5 minutes, until the vegetables are tender. Mix in the flour, tomato paste, tarragon, paprika and cayenne, and cook 2 minutes.
3. While stirring, slowly add the stock and water. Mix in the bay leaves, bring to a gentle simmer for 30 minutes. Strain the mixture through a fine sieve into another pot, firmly pushing on the shells with the bottom of a ladle to extract as much liquid as you can. (The bisque can be made to this point up to a day in advandce, cool to room temperature, cover and refrigerate until ready to reheat and serve.)
4. Bring the bisque back to a simmer, mix in the reserved sliced crab, cream, salt and pepper and heat through 3-4 minutes.
5. Dived the brandy among four heated soup bowls. Ladle in the bisque, sprinkle with green onion, and serve.

king crab leg, tbl olive oil, onion, celery, carrots, garlic, flour, tomato paste, taragon, paprika, cayenne pepper, chicken, water, bay leaves, whipping cream, salt, brandy, green onion

Taken from www.epicurious.com/recipes/member/views/king-crab-bisque-1258155 (may not work)