1. Bring a pot of lightly salted water to a boil. Add the potatoes and cook for 10 minutes or until just softened. Drain and set aside.

2. Melt the butter in a large saucepan over medium-high heat. Add the celery and shallot and cook for 5-7 minutes or until soft. Whisk in the flour until combined and cook for 2-3 minutes more.

3. Add the potatoes, milk and cream and bring to a simmer, stirring constantly until the soup thickens. Then add the crab meat and reduce the heat to low.

4. Cover and let cook for 5 minutes.

5. Ladle the soup into bowls and season with Old Bay to taste.