2cupschicken broth, vegetable broth or seafood stock
1teaspoonseafood seasoning(such as Old Bay)
2cupshalf-and-half or heavy cream
8ouncesfully-cooked baby shrimp or “salad shrimp”(or additional 8 ounces of crabmeat)
Kosher salt and pepper, to taste
Garnish: sliced scallions or chives and chopped fresh parsley
For serving: oyster crackers or bread
In a large pot, melt butter over medium heat. Add onion, celery, and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender - about 5-7 minutes.
Reduce heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning and cream. Bring to a simmer, but do not let it boil. Season with salt and pepper (to taste), then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.
Ladle into individual bowls and garnish with additional sliced green onion or fresh parsley, if desired.