Preheat oven to 350F. Melt butter in a pan over medium heat and sweat the shallot and garlic. Add spices and continue to sweat until the shallot is translucent. Add flour, mix well and turn off the heat. Gradually add hot milk, stirring the whole time. Once all the milk is incorporated, turn heat back on medium and cook until fully thickened. Stir in cheese. Add the crab and about half the juice from the can. Stir. If it's not thin enough, add more juice to your liking. Grease a small casserole dish and pour the crab mixture in it. Top with panko breadcrumbs. Bake until mixture starts to bubble and the crumbs are golden brown. Yield: 4 servings