In a large pot heat olive oil over medium heat

Add corn onion celery and peppers. Cook for about 5 min until onion and peppers are softened.

Add cauliflower and paprika stir constantly for 2 min

Add sherry - scrape pot to loosen - add broth and bay leaves. Bring to boil

Reduce heat and simmer for about 15 min until cauliflower is soft

Remove bay leaves

Working in small batches purée the vegetables and broth in a blender. Return to the pot.

Stir in milk, sour cream, thyme, black pepper, Old Bay, cayenne pepper and crab

Heat about 5 min, stirring occasionally, do not boil.

Serve hot.