• 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 teaspoons mustard seed
• 1 tablespoon chopped pimento
• 1/2 teaspoon coarse ground pepper
• 2 bay leaves
• 1/3 cup tomato sauce
• 2 tablespoons half and half
• 1/4 cup unsalted butter
• 1/4 teaspoon thyme
• 1/8 teaspoon basil
• 1/8 teaspoon 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.
3. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil.
4. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock.
5. Discard the shells, onion, celery and garlic, keeping only the stock.
6. 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.
7. 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.
8. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
9. Add the remaining crab and simmer for another hour until the soup is very thick.

Makes 4-6 servings.