SERVES 8

INGREDIENTS
4 lb. cooked Dungeness or blue crabs, meat removed from bodies and legs and finely chopped, shells broken into large chunks
6 tbsp. unsalted butter
2 large yellow onions (1 thinly sliced; 1 finely chopped)
½ rib celery, thinly sliced
¼ small bulb fennel, thinly sliced
¾ cup roughly chopped parsley stems, plus 2 tbsp. finely chopped parsley leaves
1 tsp. whole white peppercorns
2 bay leaves
½ lemon, thinly sliced crosswise
2 tbsp. brandy
⅓ cup long-grain white rice
1 tbsp. tomato paste
1 tbsp. lemon zest
⅔ cup milk
¼ cup heavy cream
¼ cup cream sherry
2 tbsp. fresh lemon juice
½ tsp. paprika
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, to garnish