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Add butter to a large Dutch oven over medium heat and allow it to melt.
Once melted add onion and celery. Cook for 3-4 minutes, or until the onion becomes translucent.
Mix in garlic and continue sauteing for 30 seconds or until it becomes fragrant.
Stir in flour, paste, seasoning, and salt. Cook for 2-3 minutes, stirring occasionally.
Pour in the stock or broth and add the bay leaves. Turn the heat to high and bring everything to a boil.
Reduce the heat to low, cover, and let simmer for 15-20 minutes.
Remove the bay leaves and pour in the half and half and lemon juice.
Purée the soup with a handheld immersion blender until smooth, or carefully transfer it to a high-speed blender or food processor.
Once puréed until creamy, stir in half of the crabmeat.
Serve the bisque immediately with additional crabmeat and a sprinkle of finely chopped fresh parsley.