How to Make It
In a medium saucepan, melt 1 tablespoon of butter. Add the shrimp and cook over moderately high heat until starting to brown. Add the sherry and cook for 2 minutes. Add the clam juice and water; bring to a boil. Simmer over moderately low heat for 10 minutes. Strain the broth; you should have 2 1/2 cups.
Meanwhile, in a medium saucepan, melt 2 tablespoons of butter. Add the onion and garlic; cook over moderate heat until softened. Add the paprika and chipotle; cook, stirring, for 3 minutes. Stir in the flour.
Whisk the broth into the saucepan; cook until smooth, then bring to a boil. Simmer over low heat, whisking until just thickened, 5 minutes. Stir in the cream and simmer for 5 minutes. Season with salt and pepper.
In a large skillet, melt the remaining 3 tablespoons of butter. Gently stir in the crab and cook over moderate heat, tossing a few times, until warmed through, about 4 minutes. Season with salt and pepper.
Spoon the steamed rice into shallow bowls. Ladle the shellfish sauce over the rice and top with the crab. Sprinkle with parsley and serve.