Servings: 5 quarts

2 quarts half-and-half 2 quarts half-and-half
2 quarts heavy whipping cream 2 quarts heavy whipping cream
2 ounces Minor's chicken base 2 ounces Minor's chicken base
1 medium carrot, shredded 1 medium carrot, shredded
4 ounces dry sherry 4 ounces dry sherry
1 cup flour 1 cup flour
½ pound butter ½ pound butter
1 pound jumbo crab meat 1 pound jumbo crab meat
pinch white pepper pinch white pepper
pinch Old Bay seasoning pinch Old Bay seasoning

Heat half-and-half and whipping cream slowly in large pot for about 40 minutes to 165 to 175 degrees.
Add chicken base, sherry, and seasonings.
Make a roux by melting butter and adding flour, stirring until mixture is about as thick as oatmeal.
Add roux to cream, which should have a temperature of 180 degrees.  Stir to thicken, about 10 minutes.
Sprinkle carrot into soup.
Add crab meat and heat, but don't boil.
Serve soup with additional sherry.

Soup will keep in refrigerator for 5 to 7 days.  May be frozen.  Soup will keep in refrigerator for 5 to 7 days.  May be frozen.