(by Ana Sortun)
This is a variation on a crab melt my mother used to make. In Seattle, we used Dungeness crab. I love having these with tomato soup.
2 c. heavy cream
2 T. brandy or 1/4 c. white wine
pinch of fennel seed
1 bunch scallions
1 lb. Maine crab meat
2 c. grated Asiago cheese
salt and pepper
4 English muffins, toasted
Heat cream with brandy and fennel seed until reduced by half.
Clean and cut scallions into 1-in. pieces, and stir into cream mixture.
Squeeze excess water out of crab, and fold into cream.
Stir in asiago cheese.
Smear onto toasted English muffins, and broil for minute or two until bubbly.
(Read Food Snob, the story that accompanies this recipe.)