1 (7 1/2 oz.) can king crab meat (Geisha brand is best)
1 onion, the size of a tangerine
1/2 of a green pepper, the size of a yellow apple
2 sticks of celery, 6" long
Butter, light cream, egg yolks, sherry or Madeira

Pick over the crab meat to get out the cellophane these creatures use in lieu of bones, sprinkle over it a jigger of sherry (or Madeira) and set it aside for now.

Slice the onion, green pepper and celery all VERY thin, and cook them tender in 4 tablespoons of butter. Then stir in 1 teaspoon of arrowroot (if you ain't got arrowroot, use 1 tablespoon of flour) and cook it for 2 minutes. Add about 1 cupful light cream (or milk) and cook another few minutes until the mixture thickens slightly. Add the crab meat and 2 beaten egg yolks and heat the whole business until the egg yolks cook. Serve on toast or in puff paste shells. This, with a well chilled white wine, and a little fruit, will make two bodies a mighty fine supper.