1 quart whipping cream
1/8 tsp. Salt
1/4 tsp. Freshly ground black pepper
½ tsp. Old Bay seasoning
1 fresh red pepper, chopped very fine
2 fish bouillon cubes—available at Ukrops
2 cups boiling water
¼ cup unsalted butter
1/3 cup all purpose flour
1 tablespoon lemon juice
1 pound fresh crabmeat (I used “special crabmeat” canned from BJ’s)
½ tsp. Cayenne pepper
½ - 1 tsp Tabasco sauce to taste
Combine whipping cream, salt, black pepper, Old Bay, and red pepper in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside. Stir together fish bouillon cubes and 2 cups boiling water until bouillon cubes dissolve. Melt butter in a large, heavy saucepan over low heat; add flour, stirring with a whisk until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, crabmeat, cayenne pepper, and ½ tsp. Tabasco sauce. Cook over low heat until thoroughly heated. Add more cayenne or Tabasco to taste, if desired.