INGREDIENTS
2 cups
Lump crab, fresh jumbo
4 cups
Seafood or fish stock
1 lb
Shrimp
4
Garlic cloves
3
Leeks
1/2
Lemon, Juice of
3 tbsp
Parsley, fresh
1 15 ounce can
Tomatoes
2 tbsp
Tomato paste
1 tsp
Dijon mustard
2 tbsp
Mayonnaise
1 tsp
Mustard, whole grain
1/4 cup
All-purpose flour
1 tsp
Black pepper, ground
2 tsp
Kosher salt
1 tsp
Old bay seasoning
1 pinch
Red pepper flakes
1
Salt and pepper
1 tbsp
Sugar
1 tbsp
Olive oil
1
Bread or croutons, Toasted
2 tbsp
Butter
1 cup
Half-and-half or heavy cream
1 cup
Sherry, dry
2 cups
Water