Place a large pot on medium heat. Add butter and let it melt fully. Do not let it brown.

Add chopped onion to the pot. Cook slowly until soft and clear. Stir often to avoid burning.

Add minced garlic to the pot. Stir for one minute until fragrant. Do not overcook garlic.

Add diced potatoes to the pot. Stir well so they coat with butter and onion mix.

Pour seafood stock into the pot. Stir gently and bring the stew to a soft boil.

Lower heat and simmer for fifteen minutes. Cook until potatoes are soft but not mushy.

Add corn kernels to the pot. Stir gently and cook for five more minutes.

Pour heavy cream and milk into the stew. Stir slowly to keep texture smooth.

Add salt, pepper, paprika and Old Bay seasoning. Stir well to blend flavors evenly.

Gently add crab meat to the pot. Stir softly so crab pieces stay whole.

Let the stew simmer for ten minutes. Keep heat low to protect the crab texture.

Taste the stew carefully. Add more seasoning if needed for better balance.

Sprinkle fresh parsley on top. Stir lightly and turn off the heat.

Let the stew rest for five minutes. This helps flavors blend better.

Ladle stew into bowls. Serve hot and enjoy this comforting seafood dish.