Ingredients

• 2 (1 1/2-pound) crabs
• 1/2 cup coarsely chopped shallots or onions
• 1 cup coarsely chopped leeks
• 1 cup coarsely chopped carrots
• 1 cup of chopped tomatoes
• 1 clove of garlic
• 1/2 tsp saffron
• 1 tbsp of olive oil
• 1 cup heavy cream
• 1/2 cup white wine
• 1 tsp freshly ground black pepper
• 2 tbsps cornstarch
• 1 tbsp sugar
• chives for garnish

Directions

1. Fill a large stockpot with 3 cups of water and bring to a boil. Place the crabs in the water and steam for 15 minutes. Discard the water. (you can also save 1-2 cups of this original stock if you want a stronger crab taste)

2. Remove crab meats from the body and claws. Save the shells

3. Place 5 cups of water in a clean stockpot and turn on high heat. Put the shells in the stockpot and cook for 30 minutes. This should yield 4 cups of crab stock.

4. Add olive oil to a large sauté pan and turn on medium heat. Add the garlic, shallots, leeks, carrots, tomatoes, and saffron and sauté for 20 minutes.

5. Add 4 cups of strained crab stock to the sautéed vegetables. Turn down heat and simmer for 30 minutes.

6. Press entire contents of sautéed pan through sieve into a clean sauté pan.

7. To finish the bisque, add heavy cream slowly, using whisk to blend. Add white wine. Simmer on low heat for 15 minutes; bisque will thicken slightly.

8. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 15 minutes. Add pepper and sugar (more if you like a sweeter taste).

9. Place pieces of previous cleaned crab meat in bowl and add 1 cup of bisque.

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