In a stock pot, melt the butter over medium heat.

Add the onions and celery cooking until softened, approximately 4-5 minutes.

Stir in the cornstarch and cook until golden brown, approximately 5 minutes. Stir frequently to prevent burning.

Add the old bay and slowly stir in the clam broth.

Bring to a boil and then turn the heat to low.

Whisk in the half and half and continue to cook until slightly thickened.

Stir in the lemon zest, lemon juice, salt and pepper.

Add the crab meat and stir to combine.

Serve the soup with reserved crab on top and sprinkled with chopped chives.