Step 1: Prepare the Ingredients

Check the cooked lump crab meat for shell fragments. Finely chop the onion and celery, then measure all remaining ingredients before cooking.

Step 2: Sauté the Vegetables

Melt the unsalted butter in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion and celery. Cook for approximately 4 to 5 minutes, stirring occasionally, until the vegetables become soft and fragrant.

Step 3: Prepare the Creamy Base

Sprinkle the all-purpose flour over the softened vegetables. Stir continuously for approximately one minute to create a light roux. Gradually whisk in the seafood stock and whole milk until smooth. Pour in the heavy cream, then add the Old Bay seasoning and Worcestershire sauce. Cook over medium-low heat, stirring frequently, until the broth begins to thicken.

Step 4: Add the Crab Meat

Reduce the heat to low and gently fold the cooked lump crab meat into the creamy broth. Stir carefully to avoid breaking apart the crab pieces. Warm for approximately 5 minutes, allowing the flavors to blend without vigorously boiling the stew.

Step 5: Season and Serve

Taste the creamy crab stew and adjust the salt and black pepper as needed. Remove from heat, garnish with freshly chopped parsley, and serve warm with crusty bread, oyster crackers, or steamed white rice.