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.
May be served over fettucine as a main dish or over buttered toast as an appetizer.
» Grand Prize Winner in the 1989 Crab Cooking Contest in Crisfield, Maryland.