Preheat oven to 500°F

Wash and dry peppers

Slice the top of each pepper and remove the seeds

Slice each pepper in half the long way

Place the peppers inside side down on a baking sheet, make sure they are not overlapping, you will need 2 large baking sheets to fit all the peppers

Bake the peppers on the middle rack of the oven 1 sheet at a time for 25-30 minutes until the peppers are tender and skin is charred

Remove from oven and immediately cover tightly with a sheet of aluminum foil

Repeat with other sheet of peppers

Meanwhile, In a large stock pot, heat the olive oil over medium heat

Add the onions, carrots and celery, sauté for 6-8 minutes until the vegetables soften and start to brown a little, transfer to a bowl and set aside

After about 20 minutes, remove the aluminum foil from the pans of peppers and carefully remove the charred skin of each pepper, it should come off easily

Discard the pepper skins and put the roasted pepper meat into the bowl of your food processor*, process on high until completely smooth

Transfer the puréed pepper to a large stock pot

Add the seafood stock, salt, old bay and paprika, mix and bring to a low boil over medium heat

Add the sautéd vegetables back into the pot and add the corn

After about 2 minutes, reduce the heat to simmer and add the heavy cream**, stir

Add in the crab meat, mix

Ladle into bowls, garnish with fresh parsley and oyster crackers if desired