Ingredients Weight Measure
Butter 1/2 oz.
Onions, small diced 1-1/2 cups
Carrots, shredded 1-1/2 cups
Flour 1/2 cup
Knorr® fish bouillon 3 ea.
Water, hot 1-1/2 qts.
Cream, heavy 1-1/2 qts.
Worcestershire sauce 1 Tbsp.
Salt 1 tsp.
White ground pepper 1/2 tsp.
Bay leaves 3 ea.
TABASCO® brand Original Red Sauce 1 Tbsp.
Sherry, dry 3/4 cup
Crabmeat, picked 1 lb.
Old Bay® Seasoning dash
Parsley, minced pinch


  1. Using a medium-size soup pot and medium heat, melt butter. Add onions and carrots; cook until tender and onions are translucent.
  2. Whisk in flour (lumpy is O.K.). Remove from heat.
  3. Dissolve bouillon in hot water and add to pot. Whisk to blend.
  4. Add heavy cream and return to medium heat and cook, stirring frequently but gently until mixture thickens.
  5. Add Worcestershire sauce, salt, pepper, bay leaves and TABASCO® Sauce. Simmer gently for about 15 minutes, being careful soup does not scorch on the bottom (reduce heat if necessary).
  6. Add sherry and stir to blend; simmer five minutes more.
  7. Add crabmeat and stir 1 time only (you don't want to break up the crabmeat; it needs to stay in clumps). Then simmer 5 minutes more. Taste and adjust seasonings (i.e., add more Original TABASCO® Pepper Sauce, salt and/or pepper). Remove bay leaves.
  8. Place in serving dishes and garnish with a light sprinkling of Old Bay® Seasoning and minced parsley. Enjoy!

Yield: 12 servings