Melt butter in large heavy pot over medium heat. Sauté the onion and celery until the onion becomes translucent and soft, about 8 minutes. Add the garlic, shallots, herbs, and spices stirring to incorporate an additional minute.
Add the tomato paste and stir to combine followed by the stock. Bring the mixture to a boil then reduce heat to medium-low and simmer. Stir in the rice and cook covered until the rice is soft, about 25 minutes. Remove from heat and discard bay leaves.
Transfer soup to a blender and process until very smooth. Repeat until all the mixture has been blended. Transfer back to the soup pot, and reheat over medium-low until hot. When ready to serve, Stir in the cream until well incorporate. Turn off the heat and mix in the crab meat.
Place remaining cream in a bowl and whisk until soft peaks form, about 3 minutes.
Divide soup among bowls, top with whipped cream. reserved crab meat, and herbs. Season with pepper and additional chili flakes. Serve with lemon wedge.