Preparation:
Combine crab, brandy, wine, clam juice, parsley, garlic, and shallots in a stockpot heat to a boil, skim, cover, reduce heat, and simmer for 15 minutes remove crab, cool slightly crack and remove crabmeat from shells, keeping pieces as large as possible strain the broth through a chinois or cheesecloth and reserve for the soup place bacon in a heavy bottomed pot, over a moderate flame heat and stir until fat is rendered and bacon is crisp add celery and onions heat and stir for 10 minutes, until tender stir in thyme and flour heat and stir for 5 minutes gradually stir in the reserved broth simmer for 20 minutes over a low flame add potatoes and heat thoroughly finish with cream season to taste with salt and white pepper serve hot, accompanied by tabasco sauce |
