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1
To make the stew, place the water and bay leaves in a large pot over medium-high heat.
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2
Bring to a boil, add the crabs, return to a boil, lower heat slightly and simmer for 10 minutes.
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3
Set the crabs aside to cool; reserve the broth in the pot.
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4
Remove the meat from the crabs and place the shells in the pot.
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5
Bring the broth to a boil, lower heat and simmer for 30 minutes.
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6
Strain the broth through a fine-mesh sieve, place in a clean pot over medium-high heat and simmer until reduced to 2 cups, about 1 hour.
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7
Heat the olive oil in a large saucepan over medium heat.
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8
Add the garlic and onion and cook for 3 minutes.
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9
Add the red-pepper flakes, orange zest, tomato puree, wine and crab broth.
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10
Simmer for 10 minutes.
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11
Add the potatoes, artichokes and salt and simmer until vegetables are soft, about 30 minutes.
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12
Add the crab meat and cook just until heated through.
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13
To make croutons, rub the bread on both sides with the garlic.
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14
Heat the olive oil in a medium-size heavy skillet over medium-high heat.
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15
Add the garlic and cook for 1 minute.
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16
Discard the garlic and cook the bread until toasted, about 2 minutes per side.
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17
To serve, ladle the stew among 4 bowls and sprinkle with the basil.
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18
Top with a crouton and serve immediately.
