Preheat the oven to 375ºF. Lightly butter 3 small ramekin dishes.
Whiz the crab meat, eggs, cream, pepper, mustard, and sherry together in a blender until you have a velvety smooth puree.
Add the parmesan cheese and season to taste.
Spoon the mixture into the prepared ramekins and cover each with a small disc of greaseproof paper.
Sit the ramekins in a roasting dish and pour enough hot water into it to come three quarters the way up the sides of the ramekins. Bake for 25 minutes, until lightly set.
Cool for 5 minutes before serving.