Crab Alaska

Directions

1. 1
   Melt butter in a large heavy saucepan until foamy.
2. 2
   Add the flour and blend, cooking for 3 minutes.
3. 3
   Stir in mayonnaise.
4. 4
   Drain mushrooms, reserving the juices and set aside.
5. 5
   Blend mushroom juice and cream mixture into the flour mixture.
6. 6
   Cook and stir until well blended and thickened.
7. 7
   Remove from the heat.
8. 8
   Beat egg yolks and sherry until creamy and gradually stir in half the cream sauce.
9. 9
   Add this mixture to remaining cream sauce, then return to the heat and stir without allowing to boil, for 3 minutes.
10. 10
    Add worcestershire sauce, salt, pepper, cayenne, mushrooms and crab.
11. 11
    Cut buttered bread slices in half.
12. 12
    Place 12 half slices 2-inches apart on a large cookie sheet and spread with half of the crab mixture.
13. 13
    Cover with the other halves of buttered bread and spread with remaining crab, making a two decker open face sandwich.
14. 14
    Chill thoroughly.
15. 15
    Preheat oven to 375F.
16. 16
    Beat egg whites with 1/2 tsp.
17. 17
    salt until they are foamy.
18. 18
    Add the cream of tartar and beat until stiff but not dry.
19. 19
    Spread on top and sides of each sandwich, sealing completely.
20. 20
    Sprinkle with Parmesan cheese and bake for 15-20 minutes until golden brown.