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Maryland Crab Newburg Casserole

• 1 pound backfin crab meat
• ¼ cup butter
• 2 tablespoons flour
• 1 cup evaporated milk
• 2 egg yolks, beaten
• ½ teaspoon salt
• ½ teaspoon cayenne
• 1 teaspoon horseradish
• 2 tablespoons sherry
• paprika

Separate lumps of crab meat and remove any bone or shell. Place in shallow baking dish.

Melt butter. Add flour, making a smooth paste. Stir in evaporated milk and bring to a slow boil. Simmer 2 minutes.

Add well-beaten egg yolks, salt, cayenne, horseradish and sherry. Cover and cook over low heat for 3 minutes longer. Pour over crab meat. Sprinkle with paprika. Bake at 350 degrees for about 10 minutes.