Ingredients: 8 scallions 4 tablespoons butter 1/2 pound mushrooms -- quartered 1/2 cup dry vermouth 1/4 cup fresh tarragon -- chopped 1 pound fresh maine crabmeat 1/2 cup sour cream or plain yogurt -- room temperature or combination of both salt fresh ground black pepper 4 slices crisp toast -- buttered

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Cut the scallions in thin slices, separating the white bulb from the tender greens. Heat the butter in a skillet, add the white part of the scallions and the mushrooms, and toss and cook over medium heat 5 minutes. Pour in the vermouth and let boil a few seconds, add half the tarragon, the crabmeat, and the scallion greens, stirring.

When hot, stir in the sour cream and/or yogurt, and salt and pepper to taste. Cook just long enough to heat through. Divide evenly over hot buttered toast, and scatter the remaining tarragon on top.