Deviled Crab with Sherry Sauce

Ingredients

• 0.1 teaspoon cayenne 
• 2 lb king crab legs in shell split frozen thawed cooked
• 0.3 cup bread crumbs dry fine
• 0.5 teaspoon mustard dry
• 0.3 cup medium-dry sherry 
• 2 large egg yolks 
• 2 tablespoons flour all-purpose
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 1 large garlic clove crushed
• 0.1 teaspoon nutmeg freshly grated
• 0.5 oz parmigiano-reggiano finely grated
• 0.5 teaspoon salt 
• 0.3 cup butter unsalted
• 6 servings milk whole

Equipment

• bowl
• sauce pan
• oven
• whisk
• ramekin
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 450°F.
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. Reduce heat and simmer, whisking, until béchamel is thickened, about 3 minutes.
5. Remove from heat and discard garlic.
6. Whisk together yolks, Sherry, mustard, nutmeg, cayenne, and salt in a bowl, then add hot béchamel in a slow stream, whisking.
7. Pour mixture into saucepan and cook over very low heat, whisking constantly, until an instant-read thermometer registers 160°F, about 2 minutes.
8. Remove from heat and gently stir in crabmeat and parsley. Divide mixture among 6 (4-ounce) ramekins.
9. 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.
10. •Deviled crab can be prepared (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.