1 tablespoon shallots, minced
1 tablespoon clarified butter
1/4 cup sherry
splash of brandy
1/2 cup cream
1/3 cup Swiss cheese, diced
1 pound jumbo lump crab
salt and pepper to taste
cayenne to taste

Sauté shallots in butter. Deglaze pan with alcohol and reduce by half. Stir in cream and Swiss cheese over medium heat. Fold in crab and heat through. Season with salt, pepper, and cayenne and garnish with chives. Serve with grilled sourdough or pita bread.