In a large heavy dutch oven, create a roux by combining butter and flour over medium high heat, constantly stirring until light brown
Add chopped celery and onion. Cook until soft.
Add water, milk, bouillon cubes, cloves, garlic salt, cayenne pepper, black pepper, tabasco, worcestershire sauce, tomato sauce, bell pepper wedge, and bay leaf. Stir well.
Chop de-shelled raw shrimp in food processor. Add to dutch oven.
Simmer 1-2 hours covered with small vent, stirring occasionally.
Remove bell pepper wedge and bay leaf. Skim any excess oil from the top.
Add crab meat and heat thoroughly.
Wait to add cream until right before serving. Heat but do not boil.
Serve in cups as an appetizer or bowls as a meal.
