Step 1

Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes.

Step 2

Stir in the flour and let it cook for a couple of minutes.

Step 3

Add tomatoes, seafood stock, sherry wine, bay leaves, and old bay. Bring to simmer and allow to simmer for 15 minutes, stirring occasionally.

Step 4

Remove bay leaves and blend the soup with an immersion blender or carefully blend in a blender until smooth.

Step 5

Return pot to heat and Stir in heavy cream and add crab meat, Continue to heat for 3-5 minutes, until crab meat is heated through.

Step 6

Serve in bowls and top with chives.