|Butter||1⁄4 Cup (4 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Flaked crab meat||2 Cup (32 tbs)|
|Lemon juice||1 Teaspoon|
Place butter in a 1 1/2-quart casserole; microwave 30 seconds to melt.
Stir in flour and salt, blending well.
Beat cream with egg yolks and add to butter mixture.
Stir in sherry, blending until smooth.
Add crab; cover and microwave 7 minutes, stirring occasionally.
Add lemon juice; serve over rice.