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

Place butter in 1 1/2 quart casserole. Microwave at HIGH (100%) until melted, 30 seconds to 1 minute. Stir in flour, salt, paprika and cayenne pepper. Blend in Half and Half, milk and sherry. Microwave at MEDIUM-HIGH (70%) until thickened, 4 - 7 minutes, stirring with wire whisk 2 or 3 times during cooking. Stir small amount of not mixture into egg yolks; return to mixture. Microwave at MEDIUM-HIGH (70%) until thickened, 1 - 3 minutes, stirring once or twice. Stir in crabmeat. Serve over patty shells or rice, if desired. Makes 4 servings.