For three consecutive years, 82 Queen was voted “Best City Restaurant”
by the readers of Southern Living magazine; 82 Queen also received Wine
Spectator’s Award of Excellence for five consecutive years.
1/4 lb. butter
1/4 lb. flour
1 cup heavy cream
3 cups of milk
2 cups of fish stock or water and fish base
1/4 lb. crab roe
1 lb. crab white meat
Melt butter and stir in flour to make roux. Add milk and
cream. Bring to boil. Add remaining ingredients, simmer for 20 minutes.
Garnish with sherried, whipped cream.
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