Deviled Crab with Sherry Sauce

• 2 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
• 1/2 stick (1/4 cup) unsalted butter
• 2 tablespoons all-purpose flour
• whole milk
• 1 large garlic clove, lightly crushed
• 2 large egg yolks
• 1/3 cup medium-dry Sherry
• 1/2 teaspoon dry mustard
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon cayenne
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/4 cup fine dry bread crumbs
• 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)

1. Preheat oven to 450F.
2. Remove crabmeat from shell, discarding cartilage, and cut meat into 1/2-inch pieces.
3. Melt 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook, whisking, 2 minutes.
4. Add milk in a slow stream, whisking, then add garlic and bring to a boil, whisking.
5. Reduce heat and simmer, whisking, until bechamel is thickened, about 3 minutes.
6. Remove from heat and discard garlic.
7. Whisk together yolks, Sherry, mustard, nutmeg, cayenne, and salt in a bowl, then add hot bechamel in a slow stream, whisking.
8. Pour mixture into saucepan and cook over very low heat, whisking constantly, until an instant-read thermometer registers 160F, about 2 minutes.
9. Remove from heat and gently stir in crabmeat and parsley.
10. Divide mixture among 6 (4-ounce) ramekins.
11. Melt remaining 2 tablespoons butter and cool slightly.
12. Stir together melted butter, bread crumbs, and cheese with a fork, then sprinkle over crab.
13. Put ramekins in a shallow baking pan and bake in upper third of oven until crab is bubbling and crumbs are golden brown, about 5 minutes.

lengthwise, butter, flour, milk, garlic, egg yolks, sherry, dry mustard, nutmeg, cayenne, salt, parsley, bread crumbs

Taken from www.epicurious.com/recipes/food/views/deviled-crab-with-sherry-sauce-106250 (may not work)