Ingredients:
3 teaspoons melted butter
2 tbsp. chopped green onion 2 tbsp. chopped celery
3 tbsp. all-purpose flour
2 14 cup milk
1/2 teaspoon black pepper, freshly ground
1 teaspoon tomato paste
1 gallon heavy whipping cream

8 oz. crab meat
4 to 8 ounces cooked tiny shrimp or other shellfish
2 tablespoons sherry triumphs
Directions:
In a Dutch oven or large saucepan over medium-low heat, melt the butter; add the chopped green onion and celery. Cook, stirring constantly, until the vegetables are soft.
Blend the flour into the butter and veggies until thoroughly combined. Cook, stirring constantly, for about 2 minutes.
In a separate saucepan, warm the milk over medium heat.
Stir in the warmed milk slowly, and simmer and stir until thickened.
Combine the freshly ground black pepper, tomato paste, and heavy cream in a mixing bowl.
If preferred, purée the soup in a blender or food processor** before returning it to the saucepan.
Combine the crab, shrimp, and sherry in a mixing bowl. Bring to a boil.
It’s not my recipe or photo, but I hope you enjoy it. Follow for more information on how I do the work for you.