2 (6 oz.) cans mushroom crowns, drained or fresh mushrooms
1 (7 1/2 oz.) can crab meat, flaked and cartilage removed
2 tsp. lemon juice
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
2 slightly beaten egg yolks
6 oz. cheese, shredded (Swiss and Parmesan or sharp)
2 tbsp. dry sherry

Arrange mushrooms in 8 1/4 x 1 3/4 inch round ovenware. Cover with crab meat, sprinkle with lemon juice.

Melt butter in saucepan; blend in flour. Add milk. Cook and stir until mixture thickens and bubbles. Add small amount of hot mixture to egg yolks; return to sauce and cook 1 minute. Remove from heat. Stir in 1 1/4 cups of cheese and the wine. Pour sauce over crab. Sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes. Serve over rice or toast points or as is.