2 tbsp. butter or mararine
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. paprika
1 1/2 c. half & half
2 egg yolks
1 can crabmeat, drained
1/4 c. sherry

Microwave butter on high 30-60 seconds. Add flour, salt and paprika. Stir in half & half and sherry. Microwave at medium high until thickened, 4-7 minutes, stirring 2 or 3 times during cooking. Stir small amount of hot mixure into egg yolks; return to microwave at medium high for 1-3 minutes. Add crab meat. Serve over toast points or English muffins.