In a large heavy pot or Dutch Oven, cook the onion and celery in butter until translucent. Whisk in the flour until blended, cooking until bubbly 1-2 minutes. Gradually add the broth whisking to combine, then add the half-n-half. Bring the mixture to a boil, reduce heat to medium-low, cook and stir for 3-4 minutes or until thickened. Stir in the seasoning, salt, pepper, and nutmeg.
Add the pre-cooked rice, crab meat, and the asparagus to the thickened broth mixture, stirring to incorporate. Simmer on low heat uncovered for 10-12 minutes to allow the flavors to begin to develop. Adjust the soupiness to desired consistency by adding more chicken stock.
Continue to simmer over low heat until ready to serve. Ladle into bowls. If desired, top with a sprinkle of chopped fresh parsley and cracked pepper. Serve and enjoy now or freeze to reheat later! 
 In a medium saucepan, combine 1/3 cup wild rice, 1/4 teaspoon salt and cover with 1-inch of chicken stock; bring to a boil. Reduce heat, cover and simmer 30-40 minutes or until rice is tender and the stock is reduced. You could alternatively cook the wild rice in water, but then you would lose a lot of the flavor.
 May substitute imitation crab found in the fresh or frozen meat section.
 Store in the refrigerator for up to three days or freeze up to three months in a tightly sealed container, allowing 1-inch headspace. When reheating, heat slowly adding more chicken stock, as the rice will absorb the liquid.