It looks like a simple innocent bun but we, and the fishermen, know better
1. Cut off "lid" from your rolls, and take out soft inner. Be careful not to punch any holes in the rolls. (have 2 spare ones, just in case). Set aisde the soft inner bread until later.
2. Put empty rolls with the lids in a plastic container and cover. Keep each lid and roll together, as you want them to fit when you close them again!
3. Take large pot and coat the roughly chopped vegetables (except the shallots) in a little oil. Put in the wine and water, bay leaves, thyme, salt and pepper, and bring to the boil.
4. Take the crab out of freezer and throw in the boiling stock for about 15 minutes, or 15 minutes per kilo. If the crab is not very lively anymore, you have to hurry, to get it in the water. Make sure the crab is really boiling for those 15 minutes.
5. Take the crab out and let it cool down in cold water. Take the crab meat out of the claws.
6. Crumble meat, cover up and put aside.
7. Now, drain out the vegetables from the stock and keep both the stock and vegetables.
8. Heat some oil in large saucepan, take the empty claw pieces and feet (but not the body)and throw in the pot with the shallots. Stir fry for two minutes, then put the tomato puree in and fry a little longer.
9. Then put in the wine, about a litre of the stock (the rest you can freeze, don't waste it!) and the saved vegetables. Heat up, and simmer for half an hour.
10. Drain again, put the stock back in pot (no bits), and heat up.
11. Now throw in the "inner" from rolls and also the cream. Be careful, because the soup burns easily! Smooth it all down with a hand blender.
12. If soup is not thick enough have spare white bread at home, just in case.
13. Put in the crab meat, and don't boil it anymore. Just keep it hot. Drizzle in the lemon juice, just as much as you think is good. You don't need a lot.
14. Add salt and pepper to taste. Before serving, preheat oven to 200°c.
15. Now put the prepared rolls in the oven, at 200 °c for 1 minute. Fill the empty rolls with soup. Don't fill them up too high and don't spill on the outer roll as it doesn't look good, and you also want people to think they just get a "roll"!
16. Put on "lid" and serve.
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