Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    leek -- sliced
   8      ribs          celery -- diced
   2      tablespoons   flour
   1      pinches       oregano
   1      quart         fish stock
     1/2  pound         crabmeat
   1      teaspoon      Worcestershire sauce
   2                    egg yolks -- beaten
   1                    onion -- diced
     1/4  pound         butter
   1      teaspoon      tomato paste
   1      quart         chicken broth
   4      ounces        crab roe
   4      tablespoons   sherry
     1/2  pint          cream
                        salt and pepper to taste

Preparation:

Melt butter in saucepan, add vegetables, and simmer until tender. Mix flour, tomato paste and oregano. Stir well, add to vegetables. Stir in chicken broth and fish stock. Boil 30 minutes, stirring occasionally. To this mixture, add crab roe, crabmeat, sherry, Worcestershire sauce, salt and 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, other restaurants have come up with a good likeness of it, but not the original. Here is the original.