"She crab" soup question ...
i want to make some she crab soup for thanksgiving ..
i have a pretty good idea of how to make it ..
and have looked at a few decent looking recipes ...
but not sure what kind of crab meat to use ..
i would love to use fresh .. but thats not going to
happen .. was thinking backfin .. but that may
be a little to chunky .. so do you think i should
get claw ? or go for the backfin ..