INGREDIENTS
16 oz
lump crab meat
5 pieces
bacon
6 cups
broth
1 lb
parsnips
4
celery stalks
1 small
bell pepper
1/2
onion
2 cloves
garlic
1 tbsp
old bay seasoning
1 tsp
sriracha
1 tbsp
thyme leaves
2 tbsp
cassava flour
3 tbsp
cooking sherry
1
bay leaf
1