In a large pot, melt 4 tablespoons of unsalted butter over medium heat until foamy. Add 1 diced yellow onion, 1 diced celery stalk, and 1 diced green bell pepper. Cook for 5–7 minutes until the vegetables are softened and fragrant, stirring occasionally. Stir in 2 minced garlic cloves and sauté for an additional minute until the garlic becomes aromatic.

Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables in the pot. Stir constantly for about 2 minutes to cook out the raw flour taste, ensuring the mixture forms a smooth roux. You’ll know it’s ready when it starts to become golden and bubbly, creating a flavorful base for your creamy crab stew.

Gradually whisk in 4 cups of vegetable broth, ensuring there are no lumps. Once incorporated, slow pour in 1 cup of heavy cream and 1 cup of half-and-half, whisking constantly to combine. Bring the mixture to a gentle simmer over medium-low heat, watching for small bubbles to form around the edges of the pot, indicating it's heating up nicely.

Once simmering, add in 2 teaspoons of Old Bay seasoning and 1 tablespoon of Worcestershire sauce for rich flavor. If desired, stir in 1/4 cup of dry sherry to enhance the depth. Reduce the heat to low, cover the pot, and allow the stew to simmer gently for about 15 minutes, letting the flavors meld together beautifully.

After the simmering time, gently fold in 1 pound of lump crab meat and 1/4 cup of chopped fresh parsley. Heat the stew for another 5 minutes, stirring carefully to avoid breaking up the crab meat. Before serving your ultimate creamy crab stew, taste and adjust the seasoning with salt and black pepper to your liking.