Crazy for you crab newburg

6 oz. (175 g) white crabmeat
3 oz. (75 g) long grain rice
quarter pint (150 ml) double cream
1 oz. (25 g) butter
2 egg yolks
4 tbsps. sherry
salt
paprika

Melt the butter in a frying pan then add the crab meat and fry gently for 2 minutes. Put the egg yolks and the cream in a bowl and beat together. Stir in the sherry into the crabmeat then slowly stir in the egg and cream mixture. Season with salt and add a pinch of paprika. Cook gently for 5 minutes without boiling. Boil the rice in salted water until tender, drain and arrange on warmed serving platter. Arrange the crab mixture in the center of the rice and serve.