|4 eaches||Crabs, cleaned, not cooked|
|2 tablespoons||Shallots, minced|
|2 eaches||Thyme, sprigs OR|
|½ teaspoon||Thyme, dried|
|Salt (to taste)|
|Pepper (to taste)|
|¼ teaspoon||Pepper, cayenne|
|1 each||Bay leaf|
Chop the crabs up in rough pieces and cook them in butter with shallots, thyme and parsley until crabs turn color.
Add wine, salt, pepper, cayenne and cream. Heat to boiling, add the bay leaf, and reduce until thick.
Strain into another pan and reduce again until the consistency of whipping cream.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans