1 lb. crabmeat, set aside
4 T. flour
1 c. milk
1 c. cream
2 egg yolks
Melt butter and flour. Add milk and cream, stirring constantly over low heat. In a small bowl, add a little of the mixture to beaten egg yolks and stir. Return this mixture to the sauce pan over low heat - stirring constantly.
Step 2: (add to the creamed mixture)
1 tsp. Worcestershire sauce
1/2 tsp. sea salt
1 tsp. dry mustard
1 green onion minced (or a regular onion finely minced)
1/3 c. dry sherry
Cook over low heat for about 2 minutes. Add the crabmeat, mixing gently. Make sure the ingredients are combined and heated thoroughly before pouring into a buttered baking dish.
Sprinkle with bread crumbs and paprika and bake until lightly browned.
Mary Ann Williams - Strasburg