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MAKES 12 SERVINGS

ROUX:
1/4 lb. butter
1/4 lb. flour

PREPARATION:
Melt butter and stir in flour to make roux. Add milk and cream. Bring to boil. Add remaining ingredients, simmer for 20 minutes. Garnish with sherried, whipped cream.

INGREDIENTS:
1 cup heavy cream
3 cups of milk
2 cups of fish stock or water and fish base
1/4 lb. crab roe
1 lb. crab white meat (special)
1 cup chopped celery, lightly sauteed with:
   1/4 cup chopped carrots
   1/4 cup chopped onion
   1/4 cup Sherry wine
   1 tbsp. Tabasco sauce
   1 tbsp. Worcestershire sauce