1 lb. fresh lump crabmeat
1/2 lb. butter
3 tbsp. flour
1/2 tsp. salt
1 tsp. paprika
2 tbsp. onion, chopped
2 c. celery
3 egg yolks, lightly beaten with 2 tbsp. sherry
6 slices of toast, buttered

Melt butter in saucepan. Stir in flour, seasonings and chopped onion. Gradually stir in cream, cook, stirring constantly until thickened and smooth. Add crabmeat and heat to serving temperature. Remove from heat. Stir in egg yolks. Serve on buttered toast. Serves 6.