Dungeness crab dijonnaise
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dungeness crabmeat |
| 4 | tablespoons | Butter |
| 4 | Cloves fresh garlic, minced | |
| ½ | pounds | Fresh mushrooms, sliced |
| 2 | tablespoons | Chopped shallots |
| ½ | cup | Dry white wine |
| ½ | cup | Whipping cream |
| 1 | tablespoon | Dijon-style mustard |
| Salt and pepper to taste | ||
| Lemon juice to taste | ||
| Minced fresh parsley | ||
Directions
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.