Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 ribs celery, diced
  • 1 medium carrot, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Old Bay seasoning
  • Salt and pepper to taste
  • 1 pound fresh lump crab meat
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a pot over medium heat.
  2. Add onion, celery, and carrot; cook until softened, about 5-7 minutes.
  3. Stir in garlic and cook until fragrant, about 1 minute.
  4. Pour in the chicken broth and bring to a boil.
  5. Stir in Old Bay seasoning, salt, and pepper; reduce heat and let it simmer for 20 minutes.
  6. Slowly add heavy cream, mixing well, and let it simmer for another 5 minutes.
  7. Gently fold in the crab meat and lemon juice, cooking for an additional 2-3 minutes until warmed through.
  8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.