Step 1

Melt the butter in a 3-quart saucepan over medium-low heat. Once it's melted, whisk in the flour, seafood seasoning, salt and curry powder. Cook until the mixture is thickened and bubbling. Gradually pour in the milk, stirring consistently. Let the base cook until it's hot, but make sure it doesn’t boil!

Step 2

Add in the prepared crab (removing the cartilage if necessary) and parsley to the soup. Cook on low, stirring occasionally to make sure the crab is heated. If it’s too thick, add in more milk. Once the soup is thoroughly heated, transfer it to serving bowls and garnish with extra parsley.