Dungeness Crab Dijonnaise

Recipe Ingredients

1 lb	454g / 16oz	Dungeness crabmeat
4 tablespoons	60ml	Butter
4		Fresh garlic - minced
1/2 lb	227g / 8oz	Fresh mushrooms - sliced
2 tablespoons	30ml	Chopped shallots
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Whipping cream
1 tablespoon	15ml	Dijon-style mustard
		Salt and pepper to taste
		Lemon juice to taste
		Minced fresh parsley

Recipe Instructions

In skillet, saute crab in butter for 3 to 4 minutes. Remove crab and keep warm.

Add garlic, shallots and mushrooms. Cook for 1 minute. Deglaze pan with wine.

Reduce to 2 tbsp. Add cream and reduce until thick. Whisk in mustard. Do not boil. Add salt, pepper and lemon juice.

Return crab to pan and toss quickly in sauce. Serve over fettuccine. Sprinkle with parsley.

Source:
Cooking Light, Jul/Aug 1995, page 56

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