Dungeness Crab Bisque

• 2 cooked dungeness crab
• 3/4 cup (175 ml) diced onions
• 3/4 cup (175 ml) diced carrots
• 3/4 cup (175 ml) diced celery
• 1 head of garlic, peeled
• 1 bay leaf
• 1/2 tsp (2 ml) thyme
• 2 tsp (10 ml) paprika
• 1/4 tsp (1 ml) cayenne pepper
• 3 star anise or dill seeds
• 1 tsp (5 ml) dill
• 1 tsp (5 ml) basil
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) pepper
• 1/2 cup (125 ml) brandy
• 1 cup (225 ml) white wine
• 8 oz (224 grm) tomato sauce
• 16 oz (448 grm) clam juice
• 2/3 cup (150 ml) cream
• 3 tsp (15 ml) flour
• 1/4 cup (60 ml) olive oil
• 3 tsp (15 ml) butter

1. Separate meat and shells of the crab.
2. In hot olive oil, saute the carrots, celery, onion and whole garlic cloves.
3. Add crab shells, spices, and seasoning.
4. After cooking this with the lid on for about 5 minutes, pour the brandy and light with a match.
5. Add white wine, tomato sauce, and clam juice.
6. Simmer on medium heat for about 10 minutes.
7. Add 1 cup (225 ml) of water (or fish stock), and simmer for 15 minutes.
8. Stir in the cream, bring to a boil for 5 minutes, and remove from heat.
9. In a bowl, mix flour and soft butter, forming into a soft ball.
10. Strain the broth over the top of the ball and whisk until smooth.
11. Pour broth into a sauce pan and bring to a boil for about 5 minutes, until thickened.
12. Strain again if necessary to eliminate flour lumps.
13. Keep hot on low heat until serving.
14. To serve, put some crab meat in a bowl and pour hot bisque over the top.

crab, onions, carrots, celery, garlic, bay leaf, thyme, paprika, cayenne pepper, anise, dill, basil, salt, pepper, brandy, white wine, tomato sauce, clam juice, cream, flour, olive oil, butter

Taken from online-cookbook.com/goto/cook/rpage/00007E (may not work)