Directions 9 steps | 30 Minutes
In a pot over medium heat, add the butter, onions, celery and carrots. Sauté the onions, celery and carrots until tender.
Add the minced garlic and tomato paste. Stir to combine.
Add the all-purpose flour to the mixture. Stir to combine.
Deglaze the pot with the white wine.
Add the seafood stock and bring to a simmer.
Use an immersion blender to purée the soup.
Stir in the heavy cream. Set aside and keep warm.
In a skillet over medium-high heat, add the olive oil and the crab. Season the crab with salt and pepper. Cook to your desired doneness. Remove from heat.
Top the soup with the crab and garnish with the chopped chives. Enjoy!