Step 1

In a medium saucepan melt the butter over med/low heat.

Step 2

When melted, add the onion and cook until the onion is tender, but not browned, approximately 3-4 minutes.

Step 3

Add the flour, salt and pepper.  Let the flour cook for at least a minute to burn off any raw flour taste.  Add the chicken base and stir to combine.

Step 4

Slowly add 1 cup of the warmed milk and  all of the heavy cream, stirring constantly.

Step 5

Once all the ingredients of the soup are combined, add the crab and cook on low for 5 minutes until thick, stirring often.

Step 6

Add the remaining 1/2 cup of milk and the sherry and slowly stir to warm through.

Step 7

Serve warm or hot in a bowl with a side of oyster crackers