INGREDIENTS:5 lbs.diced onion
5 lbs.diced celery
4 gals.heavy cream
16 oz.lobster base
4 gals.water
8 ozs.clam base
10 lbs.fresh-cut corn
10 lbs.pulled crab meat
2 Tbsps.white pepper
2 cupsfresh parsley, chopped
2 lbs.margarine
2 lbs.all-purpose flour
2 qts.chablis wine
1 cupgarlic, finely cutDIRECTIONS:1. Sauté onions, fresh-cut corn and celery until done in margarine and garlic.
2. Add water, white pepper, and bases; cook for 20 minutes. Add crab, parsley, wine, and heavy cream; simmer 25 minutes.
3. Thicken with roux. SERVINGS:10 gallonsFrom:Mark Robinson, Chef, Presbyterian Hospital of Dallas, TX.