Active Time

　　20 min

　　Total Time

　　25 min

　　Active time: 20 min Start to finish: 25 min

　　

Ingredients

Makes 6 servings

　　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)

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

Remove crabmeat from shell, discarding cartilage, and cut meat into 1/2-inch pieces.

　　

Step 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. 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.

　　

Step 4

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.

　　

Step 5

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.

　　Cooks' note:

　　•Deviled crab can be prepared (but not baked) 4 hours ahead and chilled, covered. Bring to room temperature before baking.