Prepare the Roux, set aside 3 tablespoons, and refrigerate the rest for future use.
Heat the oil in a large pot over high heat. When the oil is hot, add the onions and corn and sauté for 1 minute. Stir in the garlic and celery and sauté for 30 seconds. Add the stock, salt, pepper, and bay leaves and bring to a boil.
Stir in the milk, cream, and crab boil. Bring back to a boil, reduce the heat, and simmer for 5 to 7 minutes, stirring occasionally.
Whisk in the Roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce the heat to low and continue to cook, whisking until the mixture thickens.
Stir in the crabmeat, green onions, and Worcestershire and simmer for 6 to 8 minutes.
To serve, ladle 1 generous of the bisque into each of 6 soup plates.
Yield: 7 cups, 6 first-course servings
Note: Liquid crab boil can be purchased at many specialty food stores.