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
