Pick over crabmeat carefully and add sherry. Melt butter or margarine, and add flour and salt. Blend well and add hot cream gradually while stirring over low heat. When sauce thickens and boils, add crabmeat and sherry and heat. Stir a little of the sauce into the beaten egg yolks and stir this into the hot mixture. Blend thoroughly and serve with toast points or over toasted split English muffins. Yield: 12 servings.
Note: Canned crabmeat may be used if drained and flaked. Flaked, cooked or canned lobster meat may replace the crabmeat. Or frozen South African rock lobster tails may be boiled, chilled and cut into dice.