Toss whole tomatillo, onion, garlic and olive oil in mixing bowl. Transfer to roasting pan and place in 400°F oven for 20 minutes. Remove from oven and add to chicken stock. Simmer for 15 minutes.
Remove soup from heat and using a regular or hand-held blender, puree the soup. Pass through a chinois or fine sieve to remove seeds and any unblended pieces.
Season with TABASCO® Garlic Sauce, 1/3 teaspoon TABASCO® Original Red Sauce, sugar, cumin and 2/3 tablespoon salt. Keep soup hot.
Roast red and yellow peppers over burner or under broiler. Place in a plastic bag and let rest for 30 minutes.
Inspect crabmeat for shell pieces and cartilage.
Chop cilantro leaves. Peel roasted peppers, remove seeds and membrane and cut into medium dice.
Combine crabmeat, peppers, cilantro, lime juice, white pepper and 1/3 teaspoon salt. Toss to incorporate all ingredients and chill for at least one hour before use.
In mixing bowl, combine sour cream, water and 1/3 teaspoon TABASCO® Original Red Sauce. Pour into a squeeze bottle that is suitable for "sauce painting."
For service, place 2 T of crab mixture in the center of a soup plate and ladle 1 C of soup around the mixture. Paint "squiggles" of sour cream mix onto the surface of the soup.