1 (6 oz.) can mushroom crowns
1 (6 1/2 oz.) can or 1 c. flaked crab
2 tsp. lemon juice
2 tbsp. butter
3 tbsp. flour
2 eggs, slightly beaten
1 1/2 c. milk
1 1/2 c. Cheddar cheese, shredded
2 tbsp. sherry

Arrange mushroom hollow side up in casserole. Cover with crabmeat. Sprinkle with lemon juice. Melt butter in saucepan, blend in flour. Add milk, cook and stir until it bubbles. Add mixture to eggs, add small amount, then more slowly. Return to sauce and cool 1 minute. Stir in cheese and sherry. Pour over crabmeat and bake 20 minutes at 350 degrees.