Recipe: Neiman-Marcus Crab Bisque

3/4 pound snow crab legs

1 carrot, diced

1 onion, diced

4 cloves garlic, minced

1 stalk celery, diced

1 medium leek, diced

2 ripe tomatoes, diced

2 tablespoons oil

Brandy or dry Sherry

Salt, pepper

2 cups fish stock or canned clam juice

Roux

1 teaspoon tomato paste

1 cup half and half

Dash cayenne pepper

Chopped parsley

Split crab legs down middle and remove meat. Reserve large pieces of crab shell. Set meat aside for garnish.

Saute carrot, onion, garlic, celery, leek and tomatoes in oil until vegetables are tender. Stir in 3 tablespoons brandy and salt and pepper to taste. Cook over high heat until deglazed. Add stock and crab shells and bring to rolling boil. Reduce to simmering and continue to cook 1 hour. Strain and discard crab shells and vegetables. Thicken soup with Roux and simmer over low heat 20 minutes. Add tomato paste, half and half, cayenne, salt and pepper to taste and additional brandy, if desired. Simmer 5 minutes and strain. Garnish with crab meat and parsley. Makes 4 servings.

Roux

6 tablespoons butter

1 tablespoon flour

Melt butter in small saucepan. Stir in flour until pale golden in color.