1. Place a large pot over medium heat and add the unsalted butter. Let the butter melt completely.

2. Add the finely diced onion to the pot and cook for about 4 minutes, stirring occasionally, until the onion is softened and lightly translucent.

3. Stir in the minced garlic and cook for about 20 seconds, just until fragrant. Do not let the garlic brown.

4. Add the all-purpose flour and tomato paste to the pot. Stir constantly for 1 minute to create a flavorful base and lightly cook the flour.

5. Slowly whisk in the seafood stock a little at a time, making sure the mixture stays smooth and free of lumps.

6. Add the Old Bay seasoning, paprika, salt, and black pepper. Stir well to combine.

7. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, so the flavors can blend.

8. Reduce the heat to low. Stir in the whole milk and heavy cream until fully combined.

9. Cook the bisque gently for 3 to 4 minutes, stirring often. Do not let the bisque boil, because boiling can affect the creamy texture.

10. Reserve about 1/2 cup of the lump crab meat for topping the finished bowls.

11. Gently fold the remaining crab meat into the bisque. Warm for 2 to 3 minutes over low heat, just until the crab is heated through.

12. Remove the pot from the heat. Stir in the fresh lemon juice and half of the chopped parsley.

13. Ladle the hot bisque into bowls.

14. Top each serving with the reserved crab meat and the remaining chopped parsley.

15. Serve immediately with warm bread.