Hot Crabmeat Canapes(Makes 24 Hors D'Oeuvres)

In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside.

Melt the tablespoon of butter without browning it in a small heavy saucepan.

Remove from the heat and stir in the flour.

In a small bowl, beat the egg yolk with the cream and briskly stir this mixture into the butter-flour roux with a wire whisk.

Return the pan to the heat and cook slowly, whisking constantly, for a minute or two until the mixture thickens; do not let it boil.

Pour the sauce over the crabmeat mixture in the bowl and stir together with a spoon until the ingredients are well combined.

Taste for seasoning.