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1
Preheat the boiler.
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2
In a small saucepan, heat the broth over high heat until it simmers.
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3
Put the flour in a small bowl or ramekin, spoon 3 tablespoons of the broth into it, and whisk it to a smooth paste with a fork.
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4
Pour the rest of the hot broth into a bowl and reserve both broth and paste.
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5
Return the saucepan to the heat and melt the butter over medium-low heat until it's frothy and add the shallot, salt, black pepper, and nutmeg.
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6
Cook, stirring occasionally, until the shallot is fragrant and translucent, but not brown, about 3 minutes.
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7
Add the cream, sherry, the reserved broth, and reserved flour paste mixture, and whisk to combine.
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8
Bring to the gentlest simmer and cook, stirring occasionally, until the cream sends up thick bubbles and is thickened to the consistency of a gravy, 6 to 8 minutes.
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9
Add the crab meat and cook just until it is heated through and the sauce coats the crab meat thickly, about 4 minutes.
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10
With a slotted spoon, divide the crab meat between two 6-to-8 ounce gratin or brulee dishes and put them on a rimmed baking sheet.
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11
Spoon the crab gravy over the crab meat just shy of covering the meat (you may have some left over for sopping with bread; lucky you!).
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12
Sprinkle the cheese over the top of the casseroles, and broil about 2 inches from the heat, until the cheese is gently browned and bubbling, about 3 minutes.
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13
Remove the casseroles from the oven and dust with paprika, if using.
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14
Serve with spoons for scooping the casserole onto the toast.
