Killer Crab Bisque

18 pounds rock crab

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 unsalted butter

1/4 teaspoon thyme

1/8 teaspoon basil

1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.

2. 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, then bring

mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The

white part of the shells will start to become transparent), then strain

stock. Discard the shells, onion, celery and garlic, keeping only the

stock.

3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or

cooking pot. If you don't have enough stock, add enough water to make 3

quarts.

4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the

remaining ingredients to the pot and bring it back to boiling. Reduce 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 the soup is very thick.

Makes 4-6 servings.