2 tbsp. butter
2 tbsp. minced shallots or scallions or onions
Salt & pepper
1/2 lb. crabmeat (about 1 packed c.)
1/4 tsp. dried tarragon
1/3 c. dry white vermouth

Melt butter in 8 inch enameled or non-stick skillet, stir in shallots, scallions or onions. Cook for a moment. Then stir in crab, sprinkle lightly with salt and pepper and tarragon. Cook for a moment or two, then pour in the wine. Raise heat and boil, stirring, until liquid has almost evaporated. Remove from heat.

SAUCE:

1 tbsp. cornstarch
3/4 c. heavy cream or half & half
1/2 tsp. tomato paste or sauce
Salt, pepper & lemon juice

Place cornstarch in mixing bowl and beat 2-3 tablespoons of cream to make a smooth paste. Gradually beat 4 tablespoons more cream and tomato paste. Stir the mixture into crab and set over moderate heat stirring. Simmer, stirring for 2-3 minutes to cook the starch. Crab mixture should be fairly thick, thin out if necessary with spoonfuls of cream. Add salt, pepper and lemon juice for taste.

Place in casserole or baking dishes and sprinkle with Swiss cheese and about 1 tablespoon of melted butter. Heat in upper third of a preheated 400 degree oven for about 15 minutes or under a moderately low broiler for 5-7 minutes.