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In a large Dutch oven, melt butter over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
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Add garlic and cook until fragrant, about 1 minute.
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Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
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Gradually whisk in warmed milk and seafood stock, stirring constantly to prevent lumps.
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Add tomato paste, bay leaves, and Old Bay seasoning. Simmer for 5 minutes.
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Add heavy cream and simmer for another 5 minutes until slightly thickened.
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Add shrimp and cook for 3-4 minutes until just pink.
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Gently fold in crab meat and sherry. Heat through for 2 minutes.
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Remove bay leaves and adjust seasonings with salt and white pepper.
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Serve hot, garnished with fresh herbs, a swirl of crème fraîche if desired.
