Melt the butter in a large stock pot over medium, then cook onions and celery until the onion is translucent, about 5 to 7 minutes.
Stir in the tomatoes and cook for 1 to 2 minutes, then pour in the beef and chicken stock. Add the rest of the ingredients, excluding the crabmeat, then bring the pot to a low boil. Cook to soften the potatoes, about 20 minutes.
Add the crabmeat and let simmer for about 5 to 10 minutes to warm through and release some flavor.
Serve warm with a buttery roll or some crisp crackers, and enjoy!