1 pound lump, or backfin, or regular crabmeat
1/4 cup grated onion
1 medium carrot, grated
2 tablespoons unsalted butter
2 tablespoon all-purpose flour
2 cups chicken broth
2 cups half and half
1 tablespoon dry sherry (optional-not must have )
1 or 2 dashes of Tabasco
salt
1 tablespoon chopped parsley- for garnish

Remove any cartilage from the crabmeat and set aside. in a soup pot,
soften the onion and carrot in the butter over low heat. after the
vegetables have cooked for about 10 minutes, sprinkle them with the flour
and cook for about 5 minutes, being careful that the flour does not brown.
stir in the chicken broth and the half and half. add the sherry and
Tabasco, cook, stirring occasionally, for about 10 minutes. add the
crabmeat and heat thoroughly for about 5 minutes. adjust the seasoning to
taste.serve the soup garnished with the chopped parsley if desired.

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