Crab Bisque with Crab Toasts

• 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 1/2
• 1 cup peeled, seeded, and chopped fresh or canned tomatoes
• 1/2 cup brandy
• 8 cups water
• 1 teaspoon liquid crab boil (recommended: Zatarain's Concentrated Liquid Shrimp and Crab Boil), optional
• 1/2 cup chopped green onions, 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 Toasts, recipe follows

1. Combine the flour and oil in a large nonstick saucepan and whisk until smooth.
2. Over medium heat, stir constantly until the mixture is the color of peanut butter, about 10 minutes.
3. Add the onions, bell peppers, celery, carrots, bay leaves, salt, and cayenne.
4. Cook, stirring often, until the vegetables are soft, about 10 minutes.
5. Add the crabs and tomatoes and stir to mix.
6. Cook for 10 minutes.
7. Add the brandy, water, and crab boil.
8. Bring to a boil.
9. Reduce the heat to medium-low and simmer, uncovered, for 1 hour and 45 minutes.
10. Add the green onions and parsley.
11. Remove the bay leaves.
12. Remove from the heat and add the cream.
13. Mix to blend.
14. Ladle into individual serving bowls and sprinkle each with 1/4 cup crabmeat.
15. Top each with a half crab and a crab toast.
16. 1/2 pound lump crabmeat, picked over for shells and cartilage
17. 1 large egg
18. 1 large egg white
19. 2 tablespoons minced green onions
20. 1 tablespoon minced fresh parsley leaves
21. 1 teaspoon minced garlic
22. 1/2 teaspoon salt
23. 1/8 teaspoon freshly ground white pepper
24. 3 ounces cream cheese, cut into pieces
25. 2 tablespoons heavy cream
26. 8 slices brioche, or home-style white bread
27. 3 tablespoons vegetable oil
28. Combine the crabmeat, egg, egg white, green onions, parsley, garlic, salt and white pepper in a food processor and pulse until blended but still chunky.
29. Add the cream cheese and pulse until smooth and thick.
30. Add the cream and pulse until just blended, being careful not to over process.
31. Spread 1/4 of the crabmeat mixture on each of 4 slices of bread, spreading it to the edges and smoothing the top.
32. Place another slice of brioche on top and press down to make a sandwich.
33. Heat the vegetable oil over medium-high heat in a large skillet.
34. Add the crab toasts to the hot oil, in batches if needed, and cook until golden on the first side, about 3 minutes.
35. Turn and cook until golden on the second side, about 2 minutes.
36. Drain on paper towels if needed.
37. To serve, cut each toast diagonally into halves or quarters.
38. Serve alongside the Crab Bisque.
39. Yield: 8 servings

flour, vegetable oil, yellow onions, green bell peppers, celery, carrots, bay leaves, salt, cayenne, gumbo crabs, tomatoes, brandy, water, liquid crab boil, green onions, parsley, heavy cream, lump crabmeat, follows

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crab-bisque-with-crab-toasts-recipe.html (may not work)