Remove the meat from the crab legs and set it aside. Roast the snow crab shells in a hot oven for 8-10 min. Chop onion, garlic and carrot roughly and brown them in a large saucepan. Add the bay leaves and roasted crab shells. Deglaze the roasting pan with white wine and add the rest to the saucepan. Add tomato puree, orange peel and the brandy.
Cook for 2 min. and then add the fish stock. Cook for a further 15 min, add a cup of rice and cook for another 5 min. Finally add the juice of a lemon and adjust seasoning before you strain the bisque.
For the rouille, place the garlic and herbs in a food processor, blend and slowly add the olive oil until well combined. Add breadcrumbs and season with lemon juice, salt and pepper.
Heat the bisque, add the meat from the snow crab and warm through, add 1 tbsp. of diced tomato and 1 tbsp of cooked broad beans.
Spoon into a bowl with the meat in the middle and sauce around the outside. Garnish with parsnip crisps and herb rouille spread onto bread croutes.