Dungeness Crab Dijonnaise

• 1 lb crabmeat, Dungeness
• 4 tablespoons butter
• 4 fresh garlic cloves, minced
• 1/2 lb fresh mushrooms, sliced
• 2 tablespoons chopped shallots
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1 tablespoon dijon-style mustard
• salt and pepper, to taste
• lemon juice, to taste
• minced fresh parsley

1. In skillet, saute crab in butter for 3 to 4 minutes.
2. Remove crab and keep warm.
3. Add garlic, shallots and mushrooms.
4. Cook for 1 minute.
5. Deglaze pan with wine.
6. Reduce to 2 tablespoons.
7. Add cream and reduce until thick.
8. Whisk in mustard.
9. Do not boil.
10. Add salt, pepper and lemon juice.
11. Return crab to pan and toss quickly in sauce.
12. Serve over fettuccine.
13. Sprinkle with parsley.

crabmeat, butter, garlic, fresh mushrooms, shallots, white wine, whipping cream, mustard, salt, lemon juice, fresh parsley

Taken from www.food.com/recipe/dungeness-crab-dijonnaise-508015 (may not work)