Add the celery, onion, bay, old bay seasoning, salt, pepper, and celery seeds to a soup pot over medium heat and cook until the onion becomes soft and translucent, 3-5 minutes.

Add the broth, bay leaves and potato to the soup and cook on medium-high heat for 15 minutes or until the potato can be easily pierced with a fork.

Remove the bay leaves and use an immersion blender or blender to blend the soup until only slightly chunky.

Pour in the heavy cream, corn and milk. Stir, and simmer on low-medium heat for another 10 minutes until the soup has reduced and thickened a bit. Do not allow the liquid to come to a hard boil once the cream and milk have been added.

Add the lemon juice and crab meat. Stir once again and let it just barely start simmering before reducing the heat to low. Allow it to simmer gently for 5 more minutes, stirring frequently.

Taste, and add more salt it needed.

Garnish and serve hot with crackers.