ESSENCE OF EMERIL SHOW#EE2307 In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, andbay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil. Bring back to a boil, reduce to a simmer. Simmer for 5 to 7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for to 8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives. Yield: 4 servings Posted to recipelu-digest by molony on Feb 21, 1998