5 tablespoons flour (all purpose or Wondra)
4 tablespoons butter
3 cups milk
1 cup cream
1/4 teaspoon white pepper
1 bay leaf
1/8 teaspoon thyme (or 1 sprig fresh)
pinch of Old Bay Seasoning (optional)
1 celery stalk, minced
1 teaspoon garlic, minced
1/3 cup sherry
1 lb. king crab meat
1 1/2 teaspoons fish, lobster or crab soup base (optional)
1/4 cup fresh parsley, minced

Rub flour and butter together and put into a 3 or 4 quart soup pan.

In a separate heavy bottomed saucepan, combine milk with herbs and seasonings. Heat the milk until it nearly boils and pour it slowly into the flour and butter, whisking as the butter melts. Stir in cream.

Simmer for 10 minutes over very low heat. Do not allow milk mixture to boil. Adjust consistency of soup; add a little flour if soup is too thin, or add a few tablespoons milk or cream if soup is too thick. Taste and adjust seasonings.

Add crab meat and remaining ingredients; heat for 10 more minutes and serve.