Preheat oven to 425°F (220°C).

Melt 2 tablespoons of butter in a medium skillet over medium heat.

Add minced Vidalia onion and cook until softened, about 2 minutes.

Stir in heavy cream, sweet sherry, minced fresh chives, minced hot chili pepper, dry mustard, Worcestershire sauce, salt, and pepper to taste.

Cook, stirring, for 2-3 minutes until slightly thickened.

Stir in fresh claw crabmeat; remove from heat.

Stir in lightly beaten egg yolks until well incorporated.

Divide the mixture evenly among four buttered scallop shells or small ramekins.

Sprinkle 1 tablespoon of dry breadcrumbs on top of each serving.

Dot each serving with pieces of the remaining 2 tablespoons of butter.

Bake in the preheated oven until the crumbs are golden and the mixture is bubbling, about 10 minutes.

Serve hot.