Prepare the Crab: Crack open and extract the meat from the pre-cooked crab legs, reserving the shells for cooking.

Make Seafood Stock: Combine crab shells, onion peels, garlic peels, fennel fronds, fresh dill, black peppercorns, bay leaf, clam juice, and water in a large pot. Boil, then simmer for 20 minutes before straining the liquid.

Sauté Aromatics: Clean the pot and heat olive oil. Add diced onions, carrots, minced garlic, and chopped fennel. Sauté for 11-13 minutes, season with salt and pepper.

Deglaze: Pour in the white wine, stir to deglaze the pot, and let simmer until reduced by half.

Combine Ingredients: Add reserved seafood stock and chopped potatoes. Bring to a gentle boil and cook for about 10 minutes until potatoes are almost tender.

Add Seafood: Stir in reserved crab meat and raw seafood. Simmer for 2 minutes until cooked through.

Integrate Cream Mixture: Whisk egg yolk and heavy cream in a bowl. Off heat, slowly mix into stew and add remaining dill.

Serve: Ladle stew into bowls, drizzle with olive oil, and serve with crusty bread.