Crab Meat au Gratin

• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 pinch cayenne pepper
• 18 teaspoon freshly grated nutmeg
• Salt and freshly ground white pepper to taste
• 3/4 cup heavy cream
• 1/4 cup dry sherry
• 1 egg yolk
• 4 tablespoons finely chopped shallots
• 1 pound fresh lump crab meat, shell and cartilage removed, if any
• 4 tablespoons freshly grated Gruyere or Parmesan cheese

1. Preheat the broiler to high.
2. Melt two tablespoons of the butter in a saucepan over medium heat.
3. Add the flour and blend well.
4. Do not brown.
5. Add the milk and cook, stirring with a whisk, until blended and smooth.
6. Season with cayenne pepper, nutmeg, salt and pepper.
7. Add the cream, bring to a boil and simmer briefly about 3 to 4 minutes.
8. Stir in half of the sherry, beat in the egg yolk well and remove from heat.
9. Melt the remaining tablespoon of butter in a nonstick skillet over medium-high heat.
10. Add the shallots and cook them briefly until wilted.
11. Add the crab meat and cook briefly, stirring gently.
12. Sprinkle with the remaining sherry.
13. Spoon the crab meat into a baking dish and smooth over with a spatula.
14. Cover with the hot sauce and spoon it over with a rubber spatula.
15. Sprinkle with the cheese.
16. Place the dish under the broiler until golden brown and bubbling hot.

unsalted butter, flour, milk, cayenne pepper, nutmeg, salt, heavy cream, sherry, egg yolk, shallots, crab meat, freshly grated gruyere

Taken from cooking.nytimes.com/recipes/7819 (may not work)