To a dutch oven or large pot over medium heat, add a bit of olive oil and sauté the onions, carrots, celery and garlic. Allow to cooked until the onions start to brown slightly around the edges.

Season with a bit of salt, pepper and paprika and continue to cook. Then, add in tomato paste. Cook for 3-4 minutes to let the tomato paste release its natural oils.

Now, add the snow crab clusters, thyme and enough seafood stock to cover. Bring to a medium boil, cover and allow to cook for 15-20 minutes. The veggies should be really tender and easy to apart.

Once the veggies are fall apart tender, remove the crab clusters and set aside to separate the meat from the shells.

Using an emersion blender, blend the remaining broth and veggies until it’s smooth. Let the soup cook and reduce for 5-10 minutes, then stir in the heavy cream. Reduce the heat and allow it to simmer until it’s thickened.

Once thickened to your liking, season with salt and pepper to taste. Cover and leave on a low simmer until you’re ready to serve.

To a bowl, add all ingredients listed under “Jumbo Crab Grilled Cheese” EXCEPT the jumbo lump crab meat and croissant loaf slices. Mix thoroughly, and sandwich a good amount in-between two slices of the croissant loaf slices. Before closing, add some of the jumbo lump crab to each sandwich.

This filling should be enough for at least 4 sandwiches.

To a pan over medium low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.

To each serving bowl, add a good amount of the shelled snow crab meat to the center. Then, pour the crab bisque overtop and garnish with more cream, parsley and a bit of olive oil.

Serve with the jumbo crab grilled cheese and enjoy!