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1
In a large heavy bottom stock pot or Dutch oven, melt two sticks of butter over medium-high heat. When the butter is melted and slightly bubbling, add in one cup of flour. (This is a roux!) Whisk together to incorporate. This mixture will become very thick very quickly. Turn the heat down to medium-low.
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2
Slowly pour in the heavy cream while whisking after each addition. (This should take a few minutes. Don't add all of the cream at once, but instead just a bit at a time.) The roux and cream will still be very thick. Add some vegetable stock, again a little at a time, while whisking until you reach the desired consistency. You can always add more stock if you like your soup thinner. We like it thick!
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3
Once you get the cream base to the consistency that you like, it is time to add some flavor. (At this point you have the basic base to any cream soup: cream of asparagus, cream of celery, cream of broccoli!)
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4
Add your salt, pepper, parsley and Old Bay seasoning to taste. I always add a splash of beer at this point, but traditionally a tablespoon of sherry is added. Try to keep your family member's fingers out of the pot. Good luck with that one!
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5
Open the crab meat container and empty it into a large bowl. Run your (clean) hands through the meat to make sure there are no shells. This is an extra step, but well worth it in the finished product. Gently stir all of the crab meat into spicy cream mixture.
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6
You can serve the soup right away or let it gently simmer for a few minutes. It's so rich and yummy. Enjoy!
