6-8 gumbo crabs or picked crab shells 1 ½ ounces brandy 1 yellow onion, coarsely chopped 2 ribs celery, coarsely chopped 1 bay leaf ½ tsp thyme ½ tsp black peppercorns 1 stick butter 4 TBS flour 2 cloves garlic, minced 1/3... 

• 6-8 gumbo crabs or picked crab shells
• 1 ½ ounces brandy
• 1 yellow onion, coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 bay leaf
• ½ tsp thyme
• ½ tsp black peppercorns
• 1 stick butter
• 4 TBS flour
• 2 cloves garlic, minced
• 1/3 cup vermouth
• 2 ears fresh corn, kernels shaved from cobs
• 2 cups whipping cream
• ½ cup chopped green onions, tops only
• ½ tsp salt
• ¼ tsp Tabasco sauce
• ½ pound lump crabmeat, picked for shells

1. Prepare stock by placing crabs into large, heavy saucepan over high heat and cooking them until edges of shells turn brown a little
2. Lower heat and add brandy; cook until alcohol out, about 4 minutes
3. Add onion and next 4 ingredients plus 8 cups of water, bring to a boil then reduce heat and simmer for 1 hour; strain stock and discard solids
4. Return stock to pot and boil uncovered until reduced to about 2 cups
5. Melt butter in medium saucepan over medium high heat
6. Whisk in the flour, stirring constantly to prevent sticking and burning; continue cooking until roux just begins turning light brown; add garlic and cook about 1 minute more
7. Whisk in the vermouth and bring to boil; add crab stock and simmer additional 5 minutes
8. Add cream, green onions, salt, and Tabasco; stir until smooth then return to simmer
9. Add crabmeat and blend in gently, careful not to break the lumps
10. Serve hot

Serves 6