Crab Imperial from Flavor Bombs by Adam Fleischman - Cooking by the Book

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ¾ cup whole milk
• 1 large garlic clove, peeled and lightly crushed
• ½ cup dry sherry
• 1 teaspoon Dijon mustard
• ½ teaspoon dry mustard
• ½ teaspoon sea salt
• ½ teaspoon Piment d’Espelette or cayenne pepper
• 2 pounds lump crabmeat
• 2 tablespoons finely chopped fresh flat-leaf parsley
• ½ cup Parmesan Bread Crumbs (see page 48 in your copy of the book), untoasted