Combine the flour and oil in a large nonstick saucepan and whisk until smooth. Over medium heat, stir constantly until the mixture is the color of peanut butter, about 10 minutes.
Add the onions, bell peppers, celery, carrots, bay leaves, salt, and cayenne. Cook, stirring often, until the vegetables are soft, about 10 minutes.
Add the crabs and tomatoes and stir to mix. Cook for 10 minutes. Add the brandy, water, and Zatarainís boil. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 1 hour and 45 minutes.
Add the green onions and parsley. Remove the bay leaves. Remove from the heat and add the cream. Mix to blend.
Ladle into individual serving bowls and sprinkle each with 1/4 cup crabmeat. Top each with a half crab and a crab boulette.
Yield: 8 servings