| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Dairy | Cajun | Soups, Cajun | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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