INGREDIENTS
4
Dungeness crabs
1
Bay leaf
1
Carrot
2
stalks Celery
1 tbsp
Chives or parsley, leaves
5 cloves
Garlic
1
Lemon
5
Shallots
3
sprigs Tarragon, fresh leaves
1 pinch
Thyme, dried
3
Tomatoes
2 tbsp
Tomato paste
1
Cayenne pepper
1
Pepper, Freshly ground
1
Salt
3 tbsp
Olive oil
2 cups
Heavy cream
3 tbsp
Cognac
2 cups
White wine, dry
10 cups
Fish stock or water