Mrs. Tawes was the wife of a Maryland governor, many years ago, and my parents lived in Annapolis, MD, where the Chesapeake Bay watermen brought FRESH crabs to be steamed, picked, and sold. This was a meal meant for when the boss was coming to dinner, or non-Marylanders, to be impressed. The egg yolk mixture gave the appearance of lovely yellow crab fat, which every steamed crab lover craved to find inside the shell. This recipe doubles easily, or more, for the dinner party group or hearty eaters. Do not re-heat in microwave.