re: crab base substitute

The recipe above doesn't call for any stock. It's pretty rich and thick. Without using a stock, I'm not sure what I'd substitute for the base other than using chicken base or none at all and just increasing the crabmeat to get more of the crab flavor into the soup.

I order some bases from Minor's or another place on the net that I can't think of and keep them in the freezer for emergencies. They have some pretty decent ones if you read the labels, carefully. The lower sodium bases are the best in my opinion.

I think my Mom bought some sort of seafood base at Maxwell's. I can't recall whether it was a specific seafood base, though.