4 tbsp. butter
4 tbsp. flour
2 c. milk
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1/8 tsp. cayenne
1/8 tsp. thyme
1/8 tsp. garlic salt
1 egg yolk, beaten
2 c. soft white bread crumbs
1 tbsp. sherry
1 tsp. minced onion
1 tsp. parsley
1 lb. fresh lump white crabmeat
1/4 c. dry bread crumbs, buttered

Preheat oven to 400 degrees.

Melt butter; add flour and blend. Gradually add milk, salt, pepper, celery salt, cayenne, thyme and garlic salt. Cook over low heat, stirring constantly until thickened. Add a little sauce to beaten egg yolk, stir into remaining sauce. Cook and stir 2 minutes. Remove from heat, add soft bread crumbs, sherry, onion, parsley and crabmeat; mix lightly. Pile into shells or a greased shallow baking dish. Top with buttered bread crumbs and dust with paprika. Bake for 10 to 15 minutes. Yield: 4 to 6 servings.