Prep 20 mins
Cook 10 mins
Roussos Seafood Restaurant, Mobile, AL
- 3⁄4 cup chopped green onion
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄4 cup butter
- 1 lb fresh lump crabmeat, drained and flaked
- 1⁄4-1⁄3 cup cream sherry
- fresh parsley sprig
- lemon wedge
- In a large nonstick skillet, saute onion and mushrooms in melted butter until tender.
- Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper.
- Garnish with parsley and lemon wedges.