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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.

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