At his restaurant, The Dabney, in Washington, DC, Chef Jeremiah Langhorne’s goal is to make the ingredients of local farmers, producers and fishermen the star of the show. For example, you can often find this crab salad on the menu in the fall, when Maryland blue crab is at its peak. The rich, nutty flavor of brown butter complements the delicate, salty crab. Fennel pollen – harvested from fennel flowers – adds a citrusy, floral aniseed flavor. Find it at well-stocked supermarkets or online. Or omit it – the salad will still be delicious!