Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Dungeness crabmeat
   4      tablespoons   butter
   4      cloves        fresh garlic -- minced
     1/2  pound         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

Preparation:

In skillet, sauté 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.