Canola oil, to sauté

6 each Roasted red peppers

2 ounces Olive oil

2 ounces Tomato paste

1 ounce Sugar

½ ounce Parmesan cheese

2 ounces White wine

1 ounce Sherry

1 tablespoon Shallots, peeled and diced

1 teaspoon Garlic, peeled and minced

2 ounces Arugula, cleaned

1/8 ounce Tarragon

Tabasco sauce, to taste

4 dashes Worcestershire sauce

Stax’s seasoning, to taste

4 ounces Chicken stock

2 ounces Jumbo lump crabmeat

2 ounces Milk

2 ounces Heavy cream

1 teaspoon Dry mustard

Roux, to thicken

1 teaspoon Whole butter

In a blender or food processor puree the roasted red peppers and the olive oil.

In a sauté pan with canola oil add shallots. Deglace the pan with white wine. Add the garlic and half of the arugula. Reduce the heat and cook slowly to wilt the arugula. Add the Tabasco sauce and Worcestershire sauce, then stir in the tomato paste and sugar. Add the chicken stock and return to a simmer. While the mixture is reducing, add Stax’s seasoning to taste and add the milk. Stir in the roasted red pepper puree and the heavy cream. Increase the heat slightly while adding the Parmesan cheese and dry mustard. To the simmering soup base, add the crabmeat and the rest of the arugula. Thicken as needed with roux and whisk in the whole butter till melted.

Ladle into a serving bowl and garnish with fresh diced tomatoes, whole chives and chopped parsley.