Bisque:

Heat olive oil in a large stock pot over medium heat. Crush gumbo crabs into small pieces with a rolling pin or a mixer with a paddle attachment. Add crabs to pot and sauté for 15 minutes, stirring frequently. Add onions, fennel, garlic, celery, tomato paste, tumeric, paprika, red chile flakes, and bay leaves. Cook over medium heat until vegetables are tender, about 15 minutes. Deglaze pot with brandy and add water. Bring to a boil, reduce heat to medium, and simmer for 30 minutes.

Strain soup through a fine strainer and pour into a clean pot, reserving 1 cup. In a small mixing bowl, work 1/2 cup of reserved soup into half of the Blonde Roux; stir into soup. Repeat until all roux is incorporated into soup. Bring soup to a steady boil. Reduce heat to low and cook for 20 minutes.Heat cream in a separate pot set over medium heat. Once cream simmers, add to soup. Add salt, white pepper, and Tabasco.

Garnish each serving of soup with crab claws or jumbo lump crabmeat. Serve immediately.

Blonde Roux:

Heat oil in a heavy cast iron skillet over medium let until it shimmers. Whisk in flour, taking care to remove lumps. Cook, stirring constantly, until flour begins to color, about 8 to 10 minutes.