1. Combine first 3 ingredients in a heavy saucepan.
2. Bring to a boil over medium heat.
3. Reduce heat, and simmer 1 hour.
4. Set aside.
5. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.
6. Melt butter in a large, heavy saucepan over low heat.
7. Add flour, stirring until smooth.
8. Cook 1 minute, stirring constantly.
9. Gradually add hot fish broth; cook over medium heat until thickened.
10. Stir in cream mixture, and cook until thoroughly heated.
11. Add lemon juice, nutmeg, and crabmeat.
12. Ladle into individual serving bowls.
13. Garnish, if desired.
14. Add a spoonful of sherry to each serving, if desired.

Note: It is important to use a good quality sherry.
Yield: Makes about 6 cups