Ingredients

2 cups Water
2 cups Clam Juice
4 tablespoons Chicken Bouillon Granules
2 tablespoons Fish Bouillon Granules
1/2 cup Heavy Cream
1/2 cup Milk
8 ounces Crab Meat
8 ounces Lump Crab Meat
1/2 cup Spanish Onions, small dice
1 teaspoon Thyme, diced
1/2 teaspoon Garlic, granulated
1 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco Sauce
1/4 teaspoon Cayenne Pepper
1 cup Cape Indaba Sauvignon Blanc
1/2 stick Butter
2/3 cup Flour

Preparation

1. Melt butter in sauce pan over medium heat. Whisk in flour until well blended to make a roux. Lower heat to simmer and stir roux occasionally. If too dry, add a little more butter until it is the consistency of peanut butter. Cook for two minutes to cook out the raw flour taste.

2. Add onions. Cook one minute.

3. Add all liquids, one at a time, then spices, seasonings, and herbs. Stir well, bring just to a boil and simmer for 15 to 20 minutes.

4. Taste and adjust seasonings if desired. Finally add crab meat and stir gently so as not to break up the lump crab meat too much.

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