2 (6 oz.) cans mushrooms or 1 lb. fresh
6 1/2 oz. can crab meat
2 tsp. lemon juice
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
2 slightly beaten egg yolks
1 1/2 c. cheese
2 tbsp. sherry

Arrange mushrooms in baking dish. Cover with crabmeat. Sprinkle with lemon juice. Melt butter in sauce pan, blend in flour. Add milk all at once. Cook and stir until mixture thickens. Add small amount to egg yolks; return to mixture and cook 1 minute. Remove from heat, stir in 1 1/2 cups cheese and add the sherry. Pour sauce over crab; sprinkle with 1/4 cup cheese. Bake in moderate oven (350 degrees) for 20 minutes. Serve over rice or toast.