Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper, optional
  • 6 cups chicken or seafood stock
  • 1 can diced tomatoes, undrained
  • 1 pound lump crab meat, picked clean of shells
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large pot, melt the butter over medium heat.
  2. Add diced onion, celery, and bell pepper. Sauté for about 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.
  3. Sprinkle in Old Bay seasoning, paprika, and cayenne pepper (if using). Mix well.
  4. Pour in the chicken or seafood stock and add the canned tomatoes. Bring to a simmer.
  5. Reduce heat and let simmer for 20 minutes to meld flavors.
  6. Gently stir in the lump crab meat and simmer for an additional 5-10 minutes until heated through.
  7. Stir in the heavy cream, season with salt and pepper, and heat for a few more minutes.
  8. Ladle into bowls, garnish with chopped parsley, and enjoy warm.