1 lb lump crabmeat, drained and shell pieces removed
Instructions
Heat oil in a large saucepan over medium-high heat. Once hot, add onion, carrot, and tomato paste. Cook 10 minutes, stirring occasionally. Add garlic; cook, stirring constantly, 1 minute. Stir in flour; cook 1 minute, stirring frequently.
Stir in 1¼ cups water, half-and-half, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Add cream cheese, stirring until melted. Stir in sherry, chives, thyme, and crabmeat. Cook an additional 5 minutes or until crab is heated through. Serve hot.
Notes
Recipe from Cooking Light (link no longer available)