Heat oil in sauce pan over low heat; stir in the flour and seasoning. After flour has mixed well with the oil gradually add the cream (which has been slightly heated), stir constantly until thickened. Beat egg yolks and lemon juice together slightly. Add egg mixture to cream sauce stirring constantly until egg yolks are cooked. Put crab meat in bottom of casserole and pour sherry over this and top with the sauce. Brown under broiler. Remove from boiler and decorate with parsley, toast points and lemon wedges around edges of casserole.
Makes 6 servings.
Cajun Country -- New Iberia, Louisiana