Ingredients:
1 c & 1 T butter
½ c yellow onion, diced
1 c AP flour or gluten-free cup-for-cup flour
3 c seafood stock
5 c whole milk
1 ½ c half & half
14 oz jar roasted red peppers, drained
8 oz crabmeat, backfin
2 t brandy
¾ t salt
¼ t white pepper
¼ t cayenne pepper

Procedure:
1. Heat a heavy-bottom stock pot over medium heat. Add the cup of butter, let it melt.
2. Add onions, cook until translucent. Lower heat & stir in flour. Cook on low heat for 10 mins, stirring constantly.
3. Add stock, milk, half & half. Mix well. Cook on low heat for 1 hour, stirring often.
4. Purée all but ¹⁄³ of the roasted red peppers. Finely chop the remaining.
5. In a separate pan, over medium heat, add the 1 T of butter. Sauté the crab & brandy together. Be sure to cook off the alcohol.
6. Add crab, puréed peppers, chopped peppers & seasonings to the soup. Simmer 15 mins. Serve with a little fresh parsley on top.