Dungeness Crab Dijonnaise

Course : Seafoods
Serves: 4
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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
1 teaspoon salt and pepper to taste
2 tablespoons lemon juice to taste
1 bunch minced fresh parsley

Preparation / Directions:

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.

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