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1 cups of crabmeat 1 cup of pureed shrimp 2 cups of minced goeduck snouts 1 cup of minced catfish 4 cups of mushrooms (chopped fine) 2 tablespoons of cayenne 1/2 cup of lemon juice 6 T of chopped dill 3 tablespoons of tarragon 2 teaspoons of celery seeds 6 T garlic (crushed) 3/4 cups of olive oil 3/4 cups of flour 1 cup of minced onion 1/2 cup of yellow bell pepper 2 cups of heavy cream 2 cups of chicken stock 6 egg whites beaten (with peaks) make a roux with flour olive oil, add onions, bell pepper, celery seeds, garlic and mushrooms, when the roux becomes brown, remove from stove add 2 cups of chicken stock, allow to cool slightly, add heavy cream and sit aside. add crab, fish, snouts, and shrimps. Season with, lemon juice cayenne, tarragon , and dill. add egg whites, fold into the fishy mixture. bake in buttered rami cans: serve with a vodka, lemon, buttery, dill hollandaise.