Pick the meat off the crab claws. Divide the crabmeat into two equal portions and set both aside.
Put the shells into a food processor and grind them for about ten seconds. Scrape the processor contents and the bay leaf into a saucepan with a half-gallon of cold water. Bring it to a light boil, then lower to a simmer. After 45 minutes, strain the stock into a clean large saucepan. Reserve 1/2 cup for the boulettes. Bring to a simmer.
In a saucepan make a roux, stirring constantly, with the flour and vegetable oil. When it reaches a medium-dark, old-penny color, remove the pan from the heat and quickly add the onion, bell pepper, garlic, and parsley. Cook, stirring, until the vegetables are soft.
Stir in the tomato, sauce, salt, and cayenne, and about 1/2 cup of the crab stock. Stir until the stock disappears.
Now, make the boulettes. In a large skillet over medium heat, heat the butter until it bubbles. Add the onions, celery, bell pepper, and garlic, and cook until the vegetables are soft.
Stir in the Worcestershire, black pepper, cayenne, salt, thyme, and lemon juice. Cook while stirring until all the ingredients are combined.
Wet the bread cubes with the reserved crab stock. Add them and half of the reserved crabmeat to the pan contents. Stir until everything is well mixed and the mixture is starting to get noticeably drier. Lower the heat and allow to cool for five minutes.
Stir the parsley and green onions into the crabmeat mixture. With a round soup spoon, scoop up balls of the crabmeat mixture about an inch in diameter. Roll them gently with your hands to make them uniform.
