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Pick through the crab to remove any shells. Reserve in the refrigerator.
Warm the cream in a small pot.
In a large pot, melt the butter.
Once melted, add the minced onion, celery, and garlic. Season with the salt, black pepper, and Old Bay. Sauté for 2–3 minutes.
Sprinkle in the flour. Stir and allow the raw flour taste to cook off for a few minutes.
Whisk in the seafood stock and Worcestershire sauce. Turn up the heat.
Pour in the warmed heavy cream. Whisk well.
Allow the soup to simmer until thickened, about 5–8 minutes. Scrape the sides often.
Once thickened, turn down the heat and gently fold in the crab, reserving a few pieces for garnish.
Cook for another few minutes before slowly adding the dry sherry. Adjust to your liking.
Serve in bowls garnished with fresh parsley or green onions, plus extra crab and a sprinkle of paprika, Old Bay, or cayenne pepper.