Preheat oven to 350º
Lightly grease a 1 qt casserole.
Drain crabmeat, removing any cartilage.
In a small bowl, sprinkle crabmeat with ¼ c. sherry and toss to mix well.
In a ¼ c. hot butter in medium saucepan, saute onion until translucent.
Remove from heat and stir in flour.
Gradually stir in milk and cream, bringing to a boil.
Reduce heat and simmer until quite thick, about 8-10 min.
Remove from heat. Add Worcestershire, salt, pepper and rest of sherry.
Stir a little of sauce an into egg yolks. Then return to saucepan and mix well.
Stir in crabmeat mixture. Turn into casserole.
Toss 2 T. melted butter with bread crumbs.
Sprinkle crumbs evenly over crabmeat.
Bake 25 min. or until mixture is bubbly and crumbs are lightly toasted.