Preheat oven to 425˚F.

Coat 4 ramekins with cooking spray and set aside.

Melt 1 tablespoon butter in a small saucepan over low heat. Whisk in the flour until smooth and cook until golden brown, approximately 1 minute. Slowly add the half and half, onion and Worcestershire sauce, whisking to combine. Remove from the heat.

Stir in the sherry, mayonnaise, lemon juice, zest, salt and pepper.

In a skillet, melt 3 tablespoon butter over medium heat. Add the crabmeat and saute for 2 minutes. Remove from the heat.

Fold the crabmeat into the sauce and then divide evenly between the ramekins.

In a small skillet, melt the remaining butter. Stir in the bread crumbs, cheese and garlic powder.

Sprinkle each with the breadcrumb mixture and transfer to a baking sheet.

Bake in the oven for 10 minutes until bubbling and golden brown.

Serve immediately with lemon wedges, if desired.