Instructions: In a deep rondeau or saute pan, heat the butter. Add the green onion, garlic, onion, celery heart, and all spices. Saute well, until all vegetables are translucent. Stir in the flour and make a vegetable roux, stirring continuously. Allow to cook over low heat for at least 5 minutes.

Add the boiling cream, CRAB STOCK, and wine. Bring up to a boil. Reduce and simmer 15 minutes, then add the parsley. On low heat, stir in the yolks.

The soup cannot be reboiled after the yolks have been added. Yellow food color may be added if desired. Remove from direct heat and stir well. Hold warm. Preheat oven to 400 F. Divide the crabmeat onto six coquille shells or small casserole dishes. Cover with approximately 1/2 cup of sauce and bake at 400 F until bubbly and browned, about 12-15 minutes. Serve immediately and enjoy the goodness of life. CRAB STOCK: In a saucepan, combine all ingredients. Bring up to a boil, then reduce to a simmer.

Simmer 45 minutes, or until volume is reduced to 1 cup. Strain and hold refrigerated until needed for sauce.

WINE: MONTAGNY, LOUIS LATOUR,82

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