2 tbsp butter
2 tbsp flour
1/2 cup milk
1/2 cup cream
1/4 tsp grated nutmeg
1/4 tsp dry mustard
2 egg yolks
1/4 cup sherry
salt and freshly ground pepper to taste
3 cups crabmeat, picked over well to remove any bits of shell or cartilage
Preheat oven to 400 F.
In saucepan melt butter, add flour and stir until blended. Meanwhile, bring milk and cream to a boil and add all at once to butter-flour mixture, stirring vigorously until sauce is smooth.
Remove sauce from heat and stir in nutmeg and mustard. Add egg yolks lightly beaten with a little of the hot sauce and heat, stirring, until thickened. Add sherry, salt, pepper and crabmeat.
Spoon mixture into individual crab shells, flameproof ramekins or baking dish. Sprinkle with buttered breadcrumbs and bake until crab is thoroughly hot and crumbs are brown, 5 to 10 minutes.
Serve with lemon wedges.