Imperial Crab Newburg Casserole

Carefully separate lumps of crab meat and remove any shell or cartilage. Place in a shallow baking dish.

To make sauce, melt butter and add flour, making a smooth paste. Add cream and bring mixture slowly to a boil. Simmer for about 2 minutes. Add well beaten egg yolks, salt, cayenne, horseradish and sherry. Cook over low heat for 3 extra minutes. Pour over crab meat.

Crush croutons. Mix these with slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 degrees F until brown.