Sweet lump crab meat is the star here, simmered into a velvety, deeply savory soup that tastes like something you'd order at a coastal seafood shack. Garlic-infused oil, scallions, celery, and carrot build a fragrant base, while smoked paprika and a pinch of cayenne give the broth a subtle warmth without overpowering the crab. A splash of dry white wine and drained diced tomatoes add brightness and depth, and everything gets blended down into a silky, spoon-coating texture before the crab folds back in. A quick squeeze of lemon juice at the end keeps the whole bowl tasting fresh instead of heavy. Finished with a scatter of chives and scallion greens, it's an elegant, restaurant-worthy soup that fits neatly into a dairy free dinner rotation.
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Heat the garlic-infused oil and butter in a large saucepan or Dutch oven over medium heat until the butter is melted and the mixture shimmers.
Add the scallion greens, celery, and carrot and cook, stirring occasionally, until softened and the celery is translucent, about 6–8 minutes.
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