For the Base:

5 tablespoons unsalted butter
1 medium sweet onion finely diced
3 celery stalks minced
4 garlic cloves minced

1/4 cup all-purpose flour
3 cups seafood stock
2 cups whole milk warmed
1 cup heavy cream
2 tablespoons tomato paste
2 bay leaves

For the Seafood:

• 1 pound jumbo shrimp peeled and deveined
• 12 ounces lump crab meat checked for shells
• 1/4 cup quality dry sherry
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon white pepper
• Salt to taste

Garnish:

• Fresh chives minced
• Fresh tarragon chopped
• Crème fraîche optional
• Extra shrimp for garnish