The Soup Nazi Crab Bisque

4 lbs snow crab legs
4 quarts water
1 small onion, chopped
1 1/2 stalks celery, chopped
1 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup Italian parsley, fresh chopped
2 tsp. mustard seed
1 T chopped pimento
1 16 ounce can refried beans
1/2 tsp. coarse gound pepper
2 bay leaves
1/3 cup tomato sauce
1/4 cup heavy whipping cream
1/4 cup unsalted butter
1/4 tsp. thyme
1/8 tsp. basil
1/8 tsp. marjoram
2 T Old Bay Spice

Remove crab meat from the shells and set aside.

Put half of the shells into a pot with 4 quarts of water.   Add onion, 1 stalk of celery and garlic then bring to a boil over high heat.  Boil for 1 hour, stirring occassionally.  Strain stock, discarding the shells, onion, celery and garlic.

Measure 3 quarts of the stock into a large pot.  Add water if there is not enough stock.

Add potatoes and bring mixture to a boil.  Add 1/2 the crab and the remaining ingredients and bring 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.

This is best refriderated overnight and reheated.

Serves 4 - 6