Start by rinsing the lump crab meat gently under cold water, removing any shells or cartilage pieces. Pat it dry and set aside some for garnish.

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add chopped shallots and sauté until soft and translucent, about 2–3 minutes.

Sprinkle in 2 tablespoons of flour and whisk it into the buttery shallots, cooking for about 1 minute to form a roux. Slowly whisk in 2 cups of clam juice and 1 cup of 2% milk, stirring continuously.

Once hot and bubbling, stir in 1 tablespoon of Old Bay seasoning, 1 teaspoon of garlic powder, 1 teaspoon of dry mustard, and adjust salt and pepper. Simmer for 2 minutes.

Gently fold in the reserved lump crab meat and simmer on low heat for about 8 minutes, stirring occasionally.

Taste and adjust seasoning. Stir in 1–2 tablespoons of dry sherry and lemon juice if desired, blending for another minute on low heat.

Ladle into warm bowls, garnishing each serving with chopped parsley and reserved crab meat. Serve with oyster crackers or garlic bread.