2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
Dash of pepper
1 c. half and half
1/2 c. milk
1/4 c. sherry
2 egg yolks, beaten
2 can (7 1/2 oz.) crabmeat, drained

Place butter in 1 1/2 quart casserole. Microwave at high until melted, 30 to 60 seconds. Stir in flour, salt, paprika and pepper. Blend in half and half, milk and sherry. Microwave at Med-High (70%) until thickened, 4 to 7 minutes, stirring with wire whisk 2 or 3 times during cooking. Stir small amount into egg yolks, return to mixture. Microwave at Med-High (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crabmeat. Serve over toast or patty shells.