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Halve and take out the seeds of the red peppers.
Roast red peppers under the broiler (or over an open flame) until the skin is blackened.
Put pepper in a paper bag for ten minutes.
Peel off the blackened skin.
Peel and cut the onion in quarters.
Peel the garlic cloves, drizzle the onions and garlic with olive oil and roast at 400ºF for about 15 minutes.
Chop peppers, onions, and garlic.
In a sauce pan combine all ingredients except cream and simmer for 1 hour.
Cool.
Purée in a food processor or blender. (I use my immersion blender)
Reheat over low heat and add cream and crab if using.
Do not boil.
Adjust seasonings.