For New Year's Eve this year, I decided I wanted crab bisque. I don't know why. But I wanted to make something I knew was going to be laborious and worth the effort. When devoting an entire day to seafood bisque, you shouldn't cheat and use prepared stock and canned meat. You need to be a part of each step and touch each morsel. And boy, does the Soup Nazi's crab bisque require a lot of hands on work. Since this went over so well with all the guests, I figured I would post the recipe with my italicized notes.
First you have to steam the crab legs for 7-8 minutes and then let them cool. I used a large stock pot and steamer to accommodate the surprisingly large quantity of legs. After the meat was cooked, I saved the steam juices (about 2 cups) to add to the stock.
Remove all the crab meat from the shells and set it aside. With two people, this took 75 minutes and made a pretty big mess. I think if you are particularly talented at removing crab meat, you could save some time here, but not much. It's also very hard to avoid nibbling on a few pieces. Make sure you had a big brunch so that you're not as tempted.
Put half of the shells (I used about 3/4) 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. (Perhaps it was the celery, but I was surprised to find that the stock was an electric green color.
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.
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
I didn't have enough time to allow for the full simmer, so I added a tablespoon or so of flour to thicken it up and hopefully make it stretch a little further. It provided about 8 servings. But everyone wanted seconds, so next time I will double the portions. I hope the Soup Nazi doesn't hunt me down for deviating from the original recipe.