Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter, clarified
1 Garlic, clove
1 tb Onion, green, minced
1 Shallot, minced
1 ts Dill weed
1/2 c Wine, white
1/2 c Cream
1/2 lb Crabmeat
2 tb Butter, clarified
1 tb Flour
24 Oysters, on the half shell
Salt, rock

Heat the butter in a skillet and add garlic, green onion,
shallot and dill. Cook for 2 minutes and add white wine and cream.
Reduce until thickened.

In another pan, saute the crabmeat in an ounce of clarified
butter until hot, then add the crabmeat to the cream mixture.

Add combined flour and melted butter.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans

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