Cook ½ c. white rice in 1 quart whole milk for 30 minutes or until soft. Use a stick blender to puree.
Add 1 pint Half and Half, 1 c. sherry, 1/3 tsp shrimp boil, s/p to taste, 1 lb. crab. Simmer 30 minutes.
If you have crab roe, add it. Then, you have real She Crab Soup.
(If you use pasteurized crab, give it a good rinse in a strainer before putting it in the soup.)
Garnish with a little drizzle of extra sherry before serving, if you’re so inclined. Alternatively, have a cruet of sherry on the table.
Alternatively, all whole milk works fine and isn’t as thick but IS still tasty.