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1
Combine the flour and oil in a large nonstick saucepan and whisk until smooth.
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2
Over medium heat, stir constantly until the mixture is the color of peanut butter, about 10 minutes.
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3
Add the onions, bell peppers, celery, carrots, bay leaves, salt, and cayenne.
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4
Cook, stirring often, until the vegetables are soft, about 10 minutes.
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5
Add the crabs and tomatoes and stir to mix.
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6
Cook for 10 minutes.
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7
Add the brandy, water, and crab boil.
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8
Bring to a boil.
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9
Reduce the heat to medium-low and simmer, uncovered, for 1 hour and 45 minutes.
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10
Add the green onions and parsley.
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11
Remove the bay leaves.
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12
Remove from the heat and add the cream.
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13
Mix to blend.
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14
Ladle into individual serving bowls and sprinkle each with 1/4 cup crabmeat.
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15
Top each with a half crab and a crab toast.
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16
1/2 pound lump crabmeat, picked over for shells and cartilage
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17
1 large egg
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18
1 large egg white
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19
2 tablespoons minced green onions
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20
1 tablespoon minced fresh parsley leaves
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21
1 teaspoon minced garlic
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22
1/2 teaspoon salt
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23
1/8 teaspoon freshly ground white pepper
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24
3 ounces cream cheese, cut into pieces
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25
2 tablespoons heavy cream
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26
8 slices brioche, or home-style white bread
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27
3 tablespoons vegetable oil
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28
Combine the crabmeat, egg, egg white, green onions, parsley, garlic, salt and white pepper in a food processor and pulse until blended but still chunky.
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29
Add the cream cheese and pulse until smooth and thick.
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30
Add the cream and pulse until just blended, being careful not to over process.
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31
Spread 1/4 of the crabmeat mixture on each of 4 slices of bread, spreading it to the edges and smoothing the top.
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32
Place another slice of brioche on top and press down to make a sandwich.
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33
Heat the vegetable oil over medium-high heat in a large skillet.
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34
Add the crab toasts to the hot oil, in batches if needed, and cook until golden on the first side, about 3 minutes.
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35
Turn and cook until golden on the second side, about 2 minutes.
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36
Drain on paper towels if needed.
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37
To serve, cut each toast diagonally into halves or quarters.
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38
Serve alongside the Crab Bisque.
