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Gently fry the garlic in oil and butter.
Stir in the panko breadcrumbs and fry for a few minutes.
Separate the chard leaves from the stalks and chop the stalks.
In a separate pan, gently fry the shallot. Add the chard stalks to the frying pan. Add pinch of kirimizbiber (chilli flakes). Fry gently for 5-10 minutes.
Add 2 tablespoons of extra dry vermouth. Allow to reduce. Then add butter and flour to make a roux. Cook for a few minutes.
Remove the frying pan from the heat and gradually add the evaporated milk and enough milk to form a sauce. Season with salt and pepper.
Return the frying pan to heat, add the parsley and slice chard leaves and cook for 5-10 minutes, stirring constantly. Add more milk if it gets too thick.
Add 2 tablespoons of parmesan, the crab meat and some more chopped parsley.
Pour the mixture into a serving dish and sprinkle on the gratin topping. Bake in the oven at 180 degrees Celsius for 10 minutes.
Serve the gratin dish on a plate garnished with Samphire.