12 oz lump crab meat 
2 stalks celery & 
  leaves, finely diced 
1 carrot diced small 
1 clove garlic minced
1 Tbsp chopped parsley
3 Tbsp butter 
2 cups chicken broth
1 qt heavy cream
1/2 cup dry sherry 
3 Tbsp all-purpose flour
black pepper
Melt butter in a large pot. Add carrots and celery. Cook until softened, 5-7 minutes. Sprinkle in flour and stir for 1 minute. Add chicken broth, garlic, celery leaves, parsley, sherry and pepper. Bring to a boil and cook for 1 minute. Reduce heat, stir in crab and cream, stir and cook over low heat until heated through.