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Maine Crabmeat with Mushrooms and Tarragon



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.
Recipe from "The LL Bean Book of NEW New England Cookery"

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