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Crab Meat and Mushrooms in Wine Sauce RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

"This recipe can be made with shrimp or crab and shrimp. (I like to mix mine)."


1 lb fresh crab meat
1/4 lb fresh mushrooms, sliced
2 Tblsp butter to saute the mushrooms
2 Tblsp butter
2 Tblsp flour
1/2 cup milk
1/2 cup white wine
1/2 tsp dry mustard
1/4 tsp dry tarragon
Salt and pepper to taste
Hot sauce to taste
3/4 cup bread crumbs

  • Pull crab meat apart and remove stiff membranes.
  • Saute mushrooms in butter.
  • Make a cream sauce blending melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and hot sauce.
  • Cook 2 - 3 minutes, then add crab meat and mushrooms.
  • Place in casserole dish.
  • Sprinkle top with bread crumbs and dot with butter.
  • Bake at 350Fº for 30 minutes uncovered. 

Serves 4

Shirley Cline

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