In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and grated carrots. Sauté for about 5-7 minutes until the vegetables are tender.

Add Garlic and Tomatoes

Stir in the minced garlic and cook for an additional minute. Then, add the diced tomatoes with their juice and stir well.

Add Broth and Seasonings

Pour in the chicken broth, and add the Old Bay seasoning and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15 minutes.

Incorporate Crab and Cream

Remove the bay leaves from the soup, then add the lump crab meat and heavy cream. Stir to combine and cook on low for an additional 5 minutes.

Finish with Parsley

Remove from heat and stir in the chopped parsley. Set aside to cool slightly.

Dip Preparation

Mix the Base Ingredients

In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Blend until smooth and creamy.

Add Crab and Flavors

Gently fold in the lump crab meat, Dijon mustard, lemon juice, and Old Bay seasoning until well mixed.

Garnish with Chives

Stir in the chopped chives for added flavor. Adjust seasoning to taste.

Combine with Soup

In a serving dish, layer the crab soup and the crab dip, swirling them together for a beautiful presentation. Serve with crackers or bread.