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Dungeness Crab Dijonnaise

Contributed by: Chris WebAdmin. of


  • 1 lb dungeness crabmeat
  • 4 tablespoon butter
  • 4 cloves fresh garlic, minced
  • 1/2 lb fresh mushrooms, sliced
  • 2 tablespoon chopped shallots
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1 tablespoon dijon-style mustard
  • 1 salt and pepper to taste
  • 1 lemon juice to taste
  • 1 minced fresh parsley


In skillet, saute 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.

Serving Size: Makes 4 Servings

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