Ingredients:

• 3lbs. crab meat (lump, special, backfin)
• 1lb. butter
• 1lb. flour
• 3 tbsp Worcestershire sauce
• 2 tbsp garlic, chopped
• 1/2-1 cup dry sherry wine 
• 3 tbsp Durty Gurl Bloody Mary Rub

Instructions:

• Pre-heat Matador to medium heat.
• Add the butter and onion, cooking until the onion is tender being careful not to brown.
• Add the flour and Bloody Mary Rub to form a roux, cooking for 4-5 minutes to cook the flour out. 
• Add the cream and bring to a slow simmer. 
• Add the Worcestershire sauce and sherry wine, then cook for 10-15 minutes.
• Add the crab and turn off the heat.
• Allow the soup to rest for 15 minutes before serving.
• Add additional sherry to taste.