1 tbsp. butter
1/2 c. sherry
1/2 tsp. salt
Dash of pepper
2 c. fresh crabmeat
1 tbsp. minced parsley
1/2 c. cooked or canned mushrooms
1 tsp. flour
1 c. cream (half and half)
4 egg yolks

Heat sherry in saucepan and add crabmeat, mushrooms, salt and pepper. Melt butter, add flour and cream; add beaten egg yolks. Stir until thick; add crabmeat and parsley. DO NOT BOIL. Serve at once on hot toast points.