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