Hot Mexican Fondue

1 15 1/2 ounce can refried beans 1/2 pound (2 cups) grated Cheddar cheese 2 tablespoons butter 2 tablespoons minced scallion 1 clove garlic, minced 1/2 teaspoon Worcestershire sauce 1 cayenne pepper, seeded and chopped 3 tablespoons Cornish Gargoyle sauce 3/4 cup beer at room temperature Combine all the ingredients except the beer in a heavy saucepan.


Blue Crab Enchiladas

1 lb blue crab claw meat 1 cup shredded Cheddar cheese 10 ounce chopped broccoli 1 cup fresh whole kernel corn 1 cup sour cream 2 tsp ground cumin 1 tsp ground oregano 15 ounces enchilada sauce, divided 8 6-inch, flour tortillas Remove any of remaining shell from the crab meat.