INGREDIENTS
•
3/4 cup Duke’s Mayonnaise
•
1/2 cup sour cream
•
1/2 cup grated Fontina cheese
•
1/2 teaspoon ground fennel seed1/2 teaspoon salt
•
1 tablespoon lemon juice
•
1 teaspoon red pepper flakes
•
1 pound lump crab meat
•
1/2 cup crushed saltines
•
3 tablespoons butter, melted
•
Scallions, thinly sliced
•
1/4 cup Parmesan