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LowCarb SnowCrab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 tsp mustard seed
1 Tbls chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 Tbls half and half
1/4 cup unsalted butter
1/4 tsp thyme
1/8 tsp basil
1/8 tsp marjoram

1) Remove all the crab meat from the shells and set it aside.
2) Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
3) Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
4) Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it 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.
Makes 4-6 servings