Melt margarine in medium saucepan, add in minced shallots and garlic.
Cook until soft, about five minutes.
Add in liquids and heat until simmering.
Add in Old Bay, salt, and tapioca flour and whisk until lumps are mostly smoothed out.
Add in almond butter and the half pound of crab or crab substitute (you will be blending this to make a smooth texture, so it's not necessary to use lump crab for this). Bring to a boil, then reduce to a simmer for five minutes.
Use an immersion blender and blend until smooth.
Add in lump crab meet and simmer for ten minutes.
Serve with additional garnishes like chives or parsley.
This soup is great as a first course as it is rich (without added cream) and delicious. However, if you'd like to make it as a hearty main course, as I did for half of the soup, with a tablespoon of olive oil sauté a chopped onion, 2 thinly sliced carrots, 3 ribs of celery chopped, and 2 cubed red potatoes together until tender. Add to the crab soup for the last 5 minutes of simmering along with an additional 1-1/2 cups of broth.
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