Cut tenderloin into 8 pieces.
Flatten slightly with a mallet.
Combine the 1/4 cup flour, salt and pepper; coat pieces of veal.
Dip crab meat in the 2 tablespoons flour, then in beaten egg.
Roll in bread crumbs.
Preheat electric skillet to 300°.
Fry veal in 2 tablespoons of the butter till golden brown, about 10 minutes.
Remove to warm platter.
Swish sauterne in hot skillet; simmer 1 minute.
Pour over veal.
Place platter of veal, uncovered, in a slow oven to keep warm.
In another skillet fry crab in remaining 2 tablespoons butter till brown, about 5 minutes.
Remove from heat; place in oven to keep warm.
Warm the Bearnaise Sauce.
Assemble by placing one heaping teaspoon sauce over each piece of veal; top with fried crab meat.
Pass remaining Bearnaise Sauce.