Crab Bisque Soup

4 lbs. of snow crab clusters
1 Gallon of Fish Stock
1 Large chopped onion
1 2 stalks of celery chopped
4 Cloves garlic quartered
cup chopped Italian parsley
cup chopped basil
4 table spoons chopped pimento
3 teaspoons mustard seed
1 Small can of tomato paste
1 Can of diced tomatoes (I used Hunts with roasted garlic)
1 teaspoon pepper
2 Cups of milk
2 Cups of Cream (could substitute with milk)
1 cup of Burnet Ridge Sauvignon Blanc or other dry white wine
cup unsalted butter
2 bay leaves
4 cups chicken stock
cup flour

Remove all the crab meat from shells and set aside.
Place shells, water, garlic and 1 stalk of celery in a stock pot and boil for at least 1 hour or until the shells become transparent.
Put diced tomatoes, tomato paste, chicken stock and milk in a stock pot bring to a boil. Lower heat and add crab meat, onion, wine, bay leaves, butter, mustard seed, basil, celery, pimento.
Strain the crab stock from the shells and add it to the soup.
Cook on a medium heat for an hour. Add remaining crab meat, parsley and slowly sift in flour so that the flour does not clump. Cook for another hour.

Wine suggestions: 2004 Melange a Trois Chardonnay or Burnet Ridge Sauvignon Blanc