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Crabmeat Maryland

This recipe was the Grand Prize Winner in the 1989 Crab Cooking Contest in Crisfield, MD.

• 1 lb. jumbo lump crab meat
• 4 cups sliced mushrooms
• 1 cup chopped green onions
• 2 cloves garlic, minced
• 1 stick butter, lightly salted
• 1 to 1½ cups heavy cream
• ½ or less cups white wine
• pinch of crushed red pepper
• pinch of salt

In a large skillet, over high heat, saute mushrooms, green onions, and garlic in butter. Add wine and cook 2 to 3 minutes. Add cream and reduce 2 to 3 minutes.

Add crab meat, salt, and pepper. Cook 3 to 5 minutes.

Serve over fettucine as a main dish or over buttered toast as an appetizer.