| 3 | tb | Butter |
| 1 | sm | Green onion; chopped fine |
| 1 | | Clove (large) garlic; chopped fine |
| 3/8 | c | Onions; finely chopped |
| 3/8 | c | Celery heart; chopped fine |
| 1 | | Sprig fresh thyme -or- |
| 1/4 | ts | Dry thyme |
| 1/2 | ts | Salt |
| 1 | pn | Celery seed |
| 1/8 | ts | Red pepper |
| 1/8 | ts | White pepper |
| 1/8 | ts | Black pepper |
| 2 | | Bay leaves |
| 3/8 | c | Flour |
| 1 | pt | Cream; gently boiling |
| 1 | c | Crab stock; gently boiling |
| 1/8 | c | White wine; pref. Chalone |
| 1 | | Tablespoon chopped parsley |
| 2 | | Egg yolks |
| 1 | dr | Eggshade or yellow food color |
| 1 | lb | Louisiana jumbo lump crabmeat |
| 6 | | Coquille shells or casserole dishes |
| | CRAB STOCK |
| 3 | | Crabs (fresh; live, cracked) |
| 1 | pt | Water |
| 1 | | Bay leaf |
| 1 | | Clove garlic; crushed |
| 1/8 | ts | Thyme |
| 1/4 | | Lemon |
| 1/4 | ts | Red pepper |
| 1/2 | | Rib celery |
