In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme. Stir well, making sure that spices are incorporated.
Add stock, wine, brandy, Worcestershire, and Cayenne and Garlic Sauce. Cook on high heat 7–10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter–colored roux with the margarine and flour.
Add the roux to the hot stock and stir thoroughly. Add heavy cream, Half-n-Half, Creole Seasoning, and crabmeat.
Serve hot and garnish with freshly chopped parsley.
Yield: 1 gallon