Start by melting the butter in a large pot over medium heat. Add the chopped shallots and sauté until they become translucent, about 3-4 minutes. Then, toss in the diced celery and carrots. Cook until they soften, stirring occasionally. This step creates the aromatic foundation for your soup.

Next, incorporate the red bell pepper and the uncooked white rice. Stir them in, letting them mingle for a couple of minutes with the other ingredients. At this point, your kitchen will start smelling divine!

Pour in the dry white wine and let it simmer for a few minutes until the alcohol evaporates. Scrape up any bits stuck to the bottom of the pot; that’s flavor, my friend! Next, add the clam juice and chicken stock, stirring everything together.

Now it’s time for the fun part: seasoning! Stir in the tomato paste, Old Bay seasoning, Worcestershire sauce, and ground nutmeg. This blend of spices adds depth. Allow the soup to come to a gentle simmer, then reduce the heat to low and let it cook for about 20 minutes.

Once your soup has simmered, gently fold in the fresh crab meat. Then, pour in the heavy cream and dry sherry, stirring carefully so the crab doesn’t break apart too much. Cook for another 5 minutes.

Stir in the fresh lemon juice right before serving to brighten the flavors. Make sure to taste and adjust the seasoning with salt and pepper as needed. This final step is crucial; it brings everything together wonderfully!