Melt butter in a large dutch oven pot over medium-high heat. Add onion, celery, and garlic. Stir and cook until the onion becomes translucent, about 5 minutes.

Now add all-purpose flour, oregano and salt. Stir and cook for 1 minute.

Pour in the wine. Quickly stir and let the wine cook out for about 2 minutes.

Now add the clam juice, milk, heavy cream, chicken broth. Stir until smooth.

Then add the Worcestershire sauce, lemon juice, potatoes, bay leaf, thyme. Let the soup come to a simmer and keep the soup simmering for about 15 minutes or until potatoes are fork tender.

Turn the heat off, discard the bay leaf and thyme. Add in the lump crab meat. Stir gently, to combine. Ladle soup in bowls and top with extra fresh thyme and enjoy.