Another quick recipe from Mitchell Tonks.
Heat the olive oil and gently fry the celery, fennel, onion, garlic, chilli and carrots until softened. Add the Pernod and boil off the alcohol for a minute.
Add the brown crab meat and stir well with the vegetables. Pour in the fish stock, bring to a gentle boil and finish by stirring in the cream, white crab meat, tomatoes and parsley.
Check seasoning and serve immediately.