Prepare the seafood stock by layering onions, celery, and leeks in a large pot.

Add shrimp shells, crab bodies, and fish bones over the vegetables.

Pour in sherry, peppercorns, and bay leaves, then cover and steam the mixture.

Pour in chicken stock and simmer for 45 minutes to create the stock.

Strain the stock and reserve for later use.

For the crab po boy filling, melt butter in a pan.

Add chopped celery and onions and cook for about 5 minutes until softened.

Stir in water, white wine, and chicken base, and bring to a simmer.

Add lemon juice, mixed salt and pepper, and hot sauce to the pan.

Gently fold in crab meat and cook until heated through, being careful not to overcook.

Fold in chopped green onions, parsley, and crushed butter crackers.

Spoon the crab mixture generously onto the soft white rolls.

Place the prepared crab po boy on a sandwich press.

For the stew, melt butter in a separate saucepot over medium heat.

Season the shrimp with salt and pepper, then sear along with the fish pieces until cooked.

Remove the cooked shrimp and fish from the pot.

Add corn kernels, diced Roma tomatoes, minced garlic, and red pepper flakes to the pot.

Cook for about 3 minutes, stirring occasionally.

Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom.

Add crab stock and bring to a simmer.

Add the black mussels, oysters, and snow crab cluster to the simmering broth.

Cook until the mussels and oysters open and the crab is heated through.

To assemble, ladle the stew into a large bowl.

Place the crab cluster on the edge of the bowl.

Serve the stew with the pressed crab po boy on the side, along with a cocktail fork, soup spoon, shell bowl, and wet nap.