Cream of Crab Soup
(yields five gallons)
By Sean McLaren from CRABS-TO-GO

Ingredients

Cooking Sherry
Old Bay
Parsley
Butter
Onion
Celery
Water
Whole Milk
Flour
Crab Bake -or- Seafood Maryland Crab Meat

Step One
(Step One and Step Two should take place at the same time)

4 cups cooking sherry
4 tbsp. Old Bay
2.5 tbsp. parsley
Bring above to boil in saute pan and burn off alcohol.

Step Two
(Step One and Step Two should take place at the same time)

12 oz. butter
2 lbs. diced onion
1 lb diced celery
1 tbsp. parsley
2 gl. water
2 gl. whole milk
1 lb. crab or seafood base
In 5 gallon pot saute vegetables for 5 minutes then add water and base.

Step Three 
3 lbs. butter
2.5 lbs. flour
In a seperate pot, melt butter and whip in flour.

When water in main pot reaches 140 degrees, add milk and cooked sherry, stirring frequently. bring soup to 180 degrees and add butter and flour mix. 

Allow 5 minutes for soup to thicken, stirring the whole time.