6 oz. imitation crabmeat
1/4 c. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. cayenne pepper
2 c. half & half
3 egg yolks, lightly beaten
1 1/2 tbsp. sherry
Hot, cooked rice

Melt butter in saucepan. Add flour, salt, nutmeg, cayenne pepper and stir until smooth. Gradually add half & half. Cook over medium heat, stirring constantly, about 8-10 minutes, until slightly thickened. Slowly add 1/2 cup of the hot sauce mixture to egg yolks, blending well. Add egg mixture to rest of sauce and blend. Add crabmeat (chopped coarsely) and cook 1-2 minutes, stirring constantly. Remove from heat and stir in sherry. Serve immediately over hot rice.