Savannah-Style Crab Soup

If the flour starts to brown too quickly, remove the pan from the heat and stir the flour constantly until it cools.
Add the flour to a 9-inch-diameter cast-iron skillet; cook over medium heat for 15 minutes or until browned, stirring constantly with a whisk. Remove from heat.Melt the butter in a roasting pan greased with cooking spray over medium-high heat. Add the carrots and the next 5 ingredients (carrots and garlic) and simmer for 5 minutes or until the vegetables are tender. Add the Old Bay Leaf seasoning, salt, black pepper, dried thyme and bay leaf; cook for 1 minute. Sprinkle the vegetable mixture with the browned flour and cook for 1 minute, stirring frequently. Add the clam juice and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes or until the mixture thickens, stirring frequently.Pour in the milk and stir in half; cook for 4 minutes. Add the crab meat and sherry; cook for 5 minutes or until the soup is completely warmed through. Discard the bay leaf before serving.