2 (19 oz.) cans tomatoes
2 c. beef bouillon
1 c. cut celery and leaves
2 sm. onions
2 sprigs parsley
4 whole cloves
1 dash of sherry
1 sm. bay leaf
Pinch of thyme
2 tsp. salt
3 tbsp. rice
1 pt. light cream
1 1/4 lb. crabmeat

Combine everything, except cream and crabmeat, in kettle. Cover and let simmer for 1 hour. Put vegetable mixture in blender until smooth. Heat cream and add to tomato/vegetable mixture. Add crab. Serve.