Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Leek, sliced
8 Ribs celery, diced
2 tb Flour
Pinch of oregano
1 qt Fish stock
1/2 lb Crabmeat
1 ts Worcestershire sauce
2 Egg yolks, beaten
1 Onion, diced
1/4 lb Butter
1 ts Tomato paste
1 qt Chicken broth
4 oz Crab roe
4 tb Sherry
1/2 pt Cream
Salt and pepper to taste

Melt butter in saucepan, add vegs., and simmer until tender. Mix
flour, tomato paste and oregano. Stir well, add tovegs. Stir in
chicken broth and fish stock. Boil 30 min., stirring occasionally. To
this mixture, add crab roe, crabmeat, sherry, Worcestershire sauce,
salt pepper. Cook for 5 minutes ONLY. Remove from heat. Add egg
yolks and cream. Serve at once. Makes about 1 gallon.

This is a very old and secretive South Carolina recipe that
originated in Charleston, SC., a city much like that of the history
of New Orleans. The recipe has never before been given out from the
original family of the restaurant first making this dish. Over the
years, othe restaurants have come up with a good likeness of it, but
not the original. Here is the original.

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