Ingredients

12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well

2 tablespoons unsalted butter

2 tablespoons vegetable oil

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 celery rib, finely chopped

2 large garlic cloves, crushed

1 Turkish or 1/2 California bay leaf

4 large thyme sprigs

1 whole clove

1/4 teaspoon black peppercorns

1/2 cup Cognac or other brandy

1 cup dry white wine

1 3/4 cups reduced-sodium chicken broth

6 cups water

1/3 cup long-grain white rice

1 teaspoon finely chopped tarragon

2 teaspoons fresh lemon juice

Large pinch of cayenne

1/2 pound lump crabmeat, at room temperature 30 minutes, picked over

• Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without handles
• Accompaniment:

  Description

  When Was The Last Time You Had A Traditional, Everything-from-scratch Bisque? The Rarity Of An Execution This Loving, Along With Those Succulent...

  Epicurious
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