Begin by gathering and preparing your ingredients for the Creamy White Crab Chili. Dice one medium white onion, a bell pepper, and one jalapeño, and chop a handful of fresh parsley.

In a large Dutch oven, melt 2 tablespoons of butter over medium heat until foamy. Carefully add your diced onion, bell pepper, jalapeño, and a pinch of salt. Sauté for about 5-7 minutes until the vegetables are tender and fragrant.

Pour in ½ cup of dry sherry and 1 tablespoon of Worcestershire sauce, scraping the bottom to release flavorful bits. Let it simmer for about 2 minutes.

Stir in dry mustard and Old Bay seasoning, then pour in half & half and heavy cream while stirring. Heat over medium-low, careful not to boil.

Make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water, then gradually whisk into the pot. Cook for another 3-5 minutes until thickened.

Fold in drained cannellini beans and pinto beans, then gently add fresh crabmeat. Heat through for about 3-4 minutes.

Ladle into bowls, topping with shredded cheddar cheese, diced tomatoes, additional jalapeños, scallions, and parsley. Serve immediately.