In saucepan, melt 2 tablespoons butter. Add next 3 ingredients; cook until tender. Stir in chicken broth, basil, and thyme. Simmer 2 to 3 minutes. In second saucepan, melt remaining butter; whisk in flour. Cook 3 to 4 minutes until golden and smooth. Gradually stir in soup mixture; continue cooking until thickened. Stir in cream and crab. Heat through or serve chilled. Garnish with cracked pepper if desired.