2 lbs. crab
2 c. white wine
2 c. chicken stock
1/3 c. green onions
4 tbsp. olive oil
3 tbsp. flour
Pinch salt & pepper
1/2 c. cream mixed with 3 egg yolks
2 bay leaves
2 tsp. parsley
1/2 tsp. thyme

Cook crab in wine and stock with bay leaves, parsley and thyme for 5 minutes. Saute onion in olive oil. Add flour, cook another minute then add crab mix. When smooth and thickened add salt and pepper and cook another 10 minutes. Just before serving add cream mixture. Don't boil mixture.