In a large pot, melt the butter over medium heat. Add the finely chopped onion, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.

Add Garlic

Stir in the minced garlic and cook for an additional minute until fragrant.

Make a Roux

Sprinkle the all-purpose flour over the sautéed vegetables and stir well. Cook for 2-3 minutes to form a roux, stirring constantly.

Add Stock

Gradually whisk in the seafood or chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.

Cooking the Soup

Add Crab and Seasoning

Once the soup is simmering, gently fold in the fresh lump crab meat and crab roe (if using). Season with Old Bay seasoning, salt, black pepper, and cayenne pepper. Simmer for 10 minutes.

Incorporate Dairy

Stir in the heavy cream and milk. Continue to cook on low heat for an additional 5 minutes, allowing the flavors to meld.

Finish with Lemon

Add the lemon juice to the soup and stir well. Adjust seasoning to taste.

Serving

Serve Hot

Ladle the soup into bowls and serve hot, garnished with extra crab meat or fresh herbs if desired.