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1
Using kitchen sheers, cut open the crab legs lengthwise and then removes as much of the meat as you can. Slice the crabmeat into small, bite sized pieces, set in a bowl, cover, and store in the fridge until needed. Cut the shells into smaller pieces.
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2
Place the oil in a pot and set over medium heat. Add the crab shells, onions, celery, carrots and garlic, and cook 5 minutes, until the vegetables are tender. Mix in the flour, tomato paste, tarragon, paprika and cayenne, and cook 2 minutes.
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3
While stirring, slowly add the stock and water. Mix in the bay leaves, bring to a gentle simmer for 30 minutes. Strain the mixture through a fine sieve into another pot, firmly pushing on the shells with the bottom of a ladle to extract as much liquid as you can. (The bisque can be made to this point up to a day in advandce, cool to room temperature, cover and refrigerate until ready to reheat and serve.)
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4
Bring the bisque back to a simmer, mix in the reserved sliced crab, cream, salt and pepper and heat through 3-4 minutes.
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5
Dived the brandy among four heated soup bowls. Ladle in the bisque, sprinkle with green onion, and serve.
