CRAB MUSHROOM MORNAY

2 - 6 oz. cans mushroom crowns drained (2 cups)
1 - 7 1/2 oz can crabmeat, flaked
2 tsp. lemon juice
3 Tbsp. butter
3 Tbsp. all purpose flour
1 1/2 cups milk
2 slightly beaten egg yolks
6 oz. sharp American cheese shredded (1 1/2 cups)
2 Tbsp. Dry Sherry

Arrange mushroom crowns (hollow side up) in 8 1/2 x l-3/4 inch round ovenware baking dish. Cover with crabmeat, sprinkle with lemon juice. Melt butter in saucepan; blend in flour and add milk all at once; cook and stir until mixture thickens & bubbles. Add small amount of hot mixture to egg yoks, return to sauce & cook one min. Remove from heat, stir in 1 1/2 cups of cheese & the wine. Pour sauce over crabmeat. Sprinkle with remaining cheese. Bake at 350° 50 min. Serve over rice or on toast points. Serves 6.