Lunch: Deviled Crab with Sherry Sauce

Active time: 20 min Start to finish: 25 min

Ingredients

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)

Instructions

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

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