Mushroom And Crabmeat White Wine Sauce Recipes

Steps:

• Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.

Steps:

• Take 2 tablespoons of butter, onion, and garlic and bring to a slight simmer on low heat. Add 1/2 cup of white wine and bring to a low boil. Add flour, mix well with whisk while on low heat. (will form a rue).
• While rue is forming, boil crab legs, cool, and then shell, place crab meat aside.
• After rue forms, mix in heavy whipping cream, mushrooms, pepper, and parmesean cheese. Let simmer for 20 minutes.
• Add crab meat, and let sauce thicken for 5 minutes.
• Serve over Ravioli, or your favorite pasta.

Steps:

• 1. Pull crab meat apart and remove stiff membranes.
• 2. Saute mushrooms in 2 tablespoons butter. (If mushrooms not fresh, add later.)
• 3. Make a cream sauce blending melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and hot sauce; cook 2 or 3 minutes, then add crabmeat and mushrooms.
• 4. Place in casserole; sprinkle top with bread crumbs and dot with remaining butter.
• 5. Bake at 350 degrees for 30 minutes uncovered.
• 6. Cover before serving.
• 7. NOTE: This can also be made with shrimp, or crab meat and shrimp.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Steps:

• heat the oil in a saute pan over medium heat.
• add the onion and the parsley.
• after 1 minute add the garlic, dried thyme and the crab meat.
• cook for one minute more.
• pour in the wine and clam juice.
• raise the heat to high, to cook off the wine.
• add the canned plum tomatoes.
• cook the tomato sauce for 25-30 minutes, to reduce.
• stir occasionally to help the crab disintergrate.