Step 1

Combine the flour and oil in a large stockpot until smooth.

Step 2

Heat over medium heat, stirring constantly, until the mixture is the color of peanut butter, about 10 minutes. (For a while it may seem like a peanut butter color is not going to happen, but it will just don’t let the mixture get too brown).

Step 3

Stir in the onions, bell pepper, celery, carrots, bay leaves, salt, and cayenne.

Step 4

Cook about 10 minutes, or until the vegetables are soft.

Step 5

Add the crabs and tomatoes.

Step 6

Cook for 10 minutes longer then add the brandy, stock, and crab boil. Bring to a boil. Reduce heat to medium-low and simmer, uncovered for 1 hour and 45 minutes.

Step 7

Stir in the green onions and parsley. Discard the bay leaves. Remove from heat and stir in the cream until combined.

Step 8

Serve in bowls with a large portion of fresh crab meat on top.