Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        fresh Dungeness crab meat
   2      cups          heavy cream
   1      large         shallot -- minced
   4      tablespoons   Dijon mustard
   1      ounce         brandy or cognac
   1      pinch         cayenne pepper
   1      tablespoon    parsley -- chopped
   2      tablespoons   pimento -- chopped
     1/2  tablespoon    butter
   1      tablespoon    fresh bread crumbs

Preparation:

In a heavy saucepot, gently sauté minced shallot over moderate heat in butter for about 1 minute. Add heavy cream and reduce over moderate heat until only about 1 1/3 cups remain. In a mixing bowl, whisk together mustard with small amounts of the cream mixture. Add brandy, parsley, pimento and cayenne pepper. Preheat oven to 375F Combine sauce with fresh crab meat and divide into four baking dishes. Sprinkle with bread crumbs and bake in the oven about 12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve with crusty French bread and a cool, crisp sparkling wine.