The Preparation
Melt butter in a large heavy pot over medium heat.
Add onion and celery and cook until softened, about 8 minutes.
Add garlic and cook 1 minute more.
Sprinkle flour over vegetables and stir to make a roux. Cook 2 minutes.
Gradually whisk in stock, then milk, then cream, stirring constantly to prevent lumps.
Add Old Bay, thyme, cayenne, salt, and white pepper.
Simmer gently for 15-20 minutes, stirring occasionally, until thickened.
Fold in crab meat gently and heat through for 5 minutes.
Taste and adjust seasoning.
Serve garnished with fresh parsley alongside crusty bread.
