1/2 lb. crabmeat (lump is best)
2 egg yolks
1 tbsp. cream
Dash of cayenne
1 c. cream (half & half)
1/4 c. butter
1 tbsp. sherry
Salt & pepper

Heat crab in butter. Add seasonings and sherry. Add combined egg yolks (beaten) and cream. Heat only to boiling. Remove from heat and serve immediately on triangles of previously toasted bread.