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1
Clean crab and remove meat from shells, reserving shells for the stock. Wrap meat and refrigerate.
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2
Prepare the stock: In heavy stockpot, heat olive oil; add crab shells, carrot, onion and celery, and brown lightly. Add brandy or cognac and ignite. When flames have expired, add water, garlic, bay leaf, tarragon, and tomato paste.
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3
Bring stock to a low simmer and cook 2 to 3 hours, occasionally skimming off any scum that rises to the surface.
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4
Remove from heat and strain mixture through fine sieve.
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5
Refrigerate until ready to use.
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6
To prepare the soup:
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7
In large heavy saucepan, make a roux by melting 1/2 cup butter over medium heat. When the foam subsides, add flour all at once. Stirring constantly, reduce heat to low and cook, stirring, until mixture is blonde colored, about 5 minutes.
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8
Add crab stock 1 cup at a time, whisking thoroughly after each addition. Bring to boil, reduce heat and simmer 20 minutes, skimming frequently.
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9
Add whipping cream, lemon juice, hot sauce, Worcestershire sauce, Old Bay seasoning and white pepper; bring back to a simmer and cook 10 minutes.
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10
Add whiskey, sherry, remaining 2 tablespoons butter and reserved crab meat, and cook 1 minute to heat through.
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11
Season with salt and ladle into bowls.
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12
Garnish with a pinch of Old Bay seasoning and fresh chopped parsley, if desired.
