A rich and creamy crab soup, perfect for a cozy meal.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown for a lighter flavor.
Add the scallion and celery, cooking until softened.
Stir occasionally to prevent sticking.
Sprinkle in the flour and cook, stirring, until bubbly.
This step thickens the soup base.
Gradually whisk in the clam juice, milk, and cream, bringing to a simmer.
Whisk continuously to avoid lumps.
Stir in the crabmeat, salt, pepper, and paprika, heating through.
Avoid boiling to maintain the crab's delicate texture.
Serve in bowls, garnished with green onion.
Serve with crusty bread for a complete meal.
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