re: crab base substitute

I'd probably use chicken base and add extra crabmeat.

Some folks use clam juice as a sub for seafood stock. I think it's awful and wouldn't go that route.

You could use the fish base, but I have no idea what it is since you said it didn't appeal to you.

Another option is to leave out the base altogether. Brie has a pretty strong flavor and to keep it flavorful, you could add sherry or cognac or brandy if none of those are already included in the recipe.

Sorry, I can't help more, but I think you can still make a very good flavored soup without the crab base.


Are you using jumbo lump or just lump. If not jumbo lump, be sure and get all the shells out.