In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Make the Roux

Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2-3 minutes to form a roux, stirring constantly to avoid burning.

Add Liquids

Gradually whisk in the fish stock or chicken broth, making sure to eliminate any lumps. Bring to a simmer and cook for about 10 minutes, allowing the mixture to thicken slightly.

Incorporate Cream and Seasonings

Stir in the heavy cream, sherry, Old Bay seasoning, salt, and black pepper. Continue to simmer for another 5-10 minutes, stirring occasionally.

Add Crab Meat

Gently fold in the crab meat, being careful not to break it apart too much. Heat through for another 5 minutes.

Serve

Ladle the soup into bowls and garnish with chopped chives. Enjoy your rich and creamy She Crab Soup!