Crab 'n' Corn Bisque from Paul's Pastry

• 5 to 6 Cups strong bread flour
• 3 Pkg rapid rise yeast or instant
• 1/3 Cup oil
• 1 Tblsp salt
• 1/4 Cup sugar
• 1 1/2 Cups or slightly more of warm water

Mix all of these together until well incorporated. Place in a covered bowl, in a warm place to rise. After rising for 45 minutes, punch down and divide into 8 portions. Preheat oven to 375 degrees F. Knead each portion and shape into round pieces. Place on a lightly greased baking sheet; use 2 sheets if necessary for space reasons. Let rise for 20 minutes in a warm place. Bake for 30-35 minutes until it sounds hollow when thumped. Let cool and hollow them out before serving the soup.

• 2 quarts water
• 6 crabs
• 4 bay leaves
• 1 Tblsp Old Bay seasoning
• 1 onion quartered
• 1/2 celery, halved
• 1 garlic head cut in half to expose the cloves
• 1 lemon, halved

Bring to a boil for 25 minutes, then strain & reserve the liquid. Clean and pick the crabmeat out of the crabs and reserve for the soup.

• 1 1/2 LB butter
• 1 whole celery, chopped medium
• 2 colossal onions, chopped medium
• 2 green bell peppers, chopped medium
• 3 red bell peppers, chopped medium
• 3 Tblsp chopped garlic
• 6 ears of corn-cleaned and cut off the cob
• 1 Lb crabmeat
• 10 bay leaves
• 1 Tbls Tony's Creole
• 1 Tbls Garlic Powder
• 3 Tbls Old Bay seasoning
• 1/4 Tsp cayenne

Saute all of these ingredients together until tender, about 25 minutes. Next add 1 1/2 cups all purpose flour and stir until blended. Pour in reserve crab stock. Let cook until thickened, about 3 minutes and then add 1/2 gallon of milk and 1 qt of half and half. Cook until thickened, about 10 minutes, then turn to simmer for about 15 minutes. Add the cleaned and picked crabmeat, stir, and then adjust spices to taste.

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