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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Crab Place
Grand Prize Winner in the 1989 Crab Cooking Contest in Crisfield, Maryland.
1 pound jumbo lump crab meat
4 cups sliced mushrooms
1 cup chopped green onions
2 cloves garlic, minced
1 stick butter, lightly salted
1 to 1 ½ cups heavy cream
½ or less cups white wine
pinch of crushed red pepper
pinch of salt
In a large skillet, over high heat, sauté mushrooms, green onions, and garlic in butter. Add wine and cook 2 to 3 minutes. Add cream and reduce, about 2 to 3 minutes. Add crab meat, salt, and pepper. Cook 3 to 5 minutes. May be served over fettucine as a main dish or over buttered toast as an appetizer.