1. Melt the butter in a large pot over medium heat. Add chopped onion and minced garlic, and cook until they’re soft and smell great, about 3-4 minutes.
2. Sprinkle the flour over the onion and garlic, stirring constantly to make a roux. Let it cook for 2-3 minutes until it’s golden brown and smells toasty.
3. Gradually pour in the seafood or chicken broth, stirring constantly to avoid lumps. Let it simmer and thicken up for about 5-7 minutes.
4. Stir in the heavy cream and dry sherry (if using), then let it simmer for another 5 minutes.
5. Toss in the lump crabmeat and shrimp. Let them gently simme
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