1 c. dry sherry
1/4 lb. butter
1/2 lb. fresh lump crab meat
Dash Worcestershire sauce
Dash Tabasco sauce
Squeeze of lemon juice
Hollandaise sauce

Melt the butter. Add all the other ingredients in the order listed, taking care not to burn or boil the mixture. Place about 2 tablespoons of the mixture on a slice of toasted French bread and top with Hollandaise sauce. Lightly brown the Hollandaise in a very hot oven.