1. Sauté a large onion in 2 tablespoons (30g) of butter in a big pot until it's soft and fragrant. For this, I like to use a mix of salted and unsalted butter for a richer flavor.

2. Next, pour in 4 cups (1L) of fish broth, then add a pinch of salt and a few grinds of pepper to taste. Now bring the broth to a rolling boil before reducing the heat to a gentle simmer.

3. Now it's time to add 1 pound (450g) of crab claws to the pot. Let them cook for about 5 minutes, or until they're heated through and nice and toasty.

4. Stir in 1 cup (250ml) of heavy cream, 1/2 cup (115g) of crab meat, and a squeeze of fresh lemon juice. Heat this mixture gently over low heat, making sure it doesn't boil. You want it to stay nice and creamy.

5. Finally, add 2 medium carrots, peeled and sliced, and a handful of fresh dill to the pot. Let it all cook together for another 5 minutes, or until the carrots are tender and the flavors have melded together.

6. Serve the dish hot, garnished with some extra fresh dill if you like.