Delicious Crabmeat and Mushroom Recipe in Wine Sauce

What could be more delightful than indulging in some succulent crab meat paired with earthy mushrooms, all smothered in a luscious wine sauce? If you’re looking to elevate your dinner table game, then my crabmeat with mushrooms in wine sauce recipe is what you need! The combination of fresh ingredients and tantalizing flavors makes this dish a gourmet heaven on a plate.

Not only is this dish easy to prepare, but it’s also versatile enough to be served as an appetizer or main course. Whether you’re planning for an intimate date night, family dinner, or hosting a dinner party, this recipe will surely impress your guests.

The tender lump crab meat, sautéed fresh mushrooms, and heavenly white wine sauce make this dish savory and mouth-watering. Trust me when I say that once you take the first bite of this delightfully delectable dish, you’ll fall in love with it!

So get ready to transform your dining experience into something exquisite and memorable with my Crabmeat with Mushrooms in Wine Sauce Recipe.

Why You’ll Love This Recipe

Crabmeat With Mushrooms in Wine Sauce
Crabmeat With Mushrooms in Wine Sauce

Ladies and gentlemen, are you in the mood for something decadent and flavorful? Are you looking to impress your dinner guests with a dish that is both simple to make and undeniably delicious? Well, look no further than this Crabmeat With Mushrooms in Wine Sauce recipe!

Let me tell you, this isn’t your average seafood dish. The combination of succulent lump crab meat and sauteed fresh mushrooms is simply exquisite. With just the right amount of heat from Tabasco sauce and a blend of dried tarragon and dry mustard, this dish is both zesty and savory.

But the real star of the show here is the white wine sauce – it’s creamy, rich, and bursting with flavor. By blending melted cream cheese with margarine, flour, and milk, we create the perfect consistency for our sauce. And when it’s infused with dry white wine? Well, let’s just say it’s out of this world.

Not only is this recipe delicious, but it’s also versatile. You can use it as a stuffing for mushrooms or as a pasta sauce with pappardelle noodles. It pairs perfectly with filet mignon or even crab legs for a seafood feast.

So come on, give this Crabmeat With Mushrooms in Wine Sauce recipe a try. Trust me, once you take a bite of this heavenly creation, you’ll wonder how you ever lived without it!

Ingredient List

 A mouthwatering medley of crabmeat, mushrooms, and wine sauce.
A mouthwatering medley of crabmeat, mushrooms, and wine sauce.

Here are the ingredients you will need for this delicious crabmeat with mushrooms in white wine sauce recipe:

  • 2 tablespoons margarine
  • 1 lb fresh mushrooms, sliced
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon white pepper
  • Salt to taste
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dry mustard
  • 2 cups dry white wine
  • 1 cup milk
  • 2 tablespoons flour
  • 2 tablespoons margarine
  • 1/2 lb lump crab meat, pull crab meat apart and remove stiff parts.

For the sauce:

  • Make a cream sauce by blending 2 tablespoons melted margarine, 1 tablespoon flour, 1 cup milk.
  • In a separate pan over medium heat, add one tablespoon butter and sauté mushrooms with salt for about two minutes.
  • Add crabmeat to mushrooms and cook for additional two minutes.
  • Add cooked mushroom-crabmeat mixture to cream sauce, along with a half cup of dry white wine.
  • Heat on low heat while stirring occasionally until the sauce thickens.

Now that you know what ingredients you need, let’s dive into how to make this dish!

The Recipe How-To

 Get ready to indulge in this creamy and flavorful dish.
Get ready to indulge in this creamy and flavorful dish.

Step 1: Sauteing the Mushrooms

In a large skillet, melt 2 tablespoons of butter or margarine over medium heat. When the butter has melted, add sliced fresh mushrooms (1 lb) and the finely chopped mushroom stems (2 cups). Season with salt, white pepper, dried tarragon, and dry mustard.

Saute the mushroom mixture until the mushrooms have browned slightly and released their liquid for about 5-7 minutes. Once cooked, remove from the skillet and set aside.

Step 2: Preparing the Crabmeat

In the same skillet on medium-low heat, add lump crab meat (1 cup). Pull apart the crab meat to remove any stiff pieces of cartilage.

Step 3: Making the Cream Sauce

In a separate saucepan on medium heat, melt 2 tablespoons of margarine or butter. Add flour (1/4 cup) to create a roux, stirring constantly to prevent lumps from forming.

Slowly add in dry white wine (1/2 cup) and milk (1/2 cup) while whisking so that no lumps form in the creamy sauce recipe blend.

Add in your sauteed mushroom mix, stirring continuously. Cook everything for about 2-3 minutes until it is well combined with the crab.

Step 4: Combining Everything Together

Fold in your sauteed crab meat into your cream sauce blending together all ingredients over low heat for another several minutes. Salt to taste.

Your dish is now ready to serve topped with chopped fresh parsley over pappardelle pasta or as a filling for stuffed portobello mushrooms or any seafood dish that you prefer.

Substitutions and Variations

 Take your taste buds on a journey with the perfect combination of seafood and mushroom flavors.
Take your taste buds on a journey with the perfect combination of seafood and mushroom flavors.

One of the great things about this Crabmeat with Mushrooms in Wine Sauce Recipe is how versatile it is. Here are some substitutions and variations you can make to change up the recipe:

– Margarine: You can substitute butter or olive oil for margarine if you prefer.

– Fresh mushrooms: While white button mushrooms work great in this dish, you could also use cremini mushrooms or portobello mushrooms for a different flavor.

– Tabasco sauce: If you don’t have Tabasco sauce on hand, you can use any hot sauce you like, or skip it altogether if you prefer a milder flavor.

– Tarragon: If you don’t have dried tarragon, you can substitute dried thyme or basil.

– Dry mustard: You could substitute Dijon mustard or omit it altogether if you prefer.

– Dry white wine: Any dry white wine will work well in this recipe, but if you don’t have any on hand, you could use chicken or vegetable broth instead.

– Milk: You can use any type of milk you like in this recipe, whether it’s whole milk, skim milk, or almond milk.

– Flour: To make this recipe gluten-free, you could use cornstarch instead of flour to thicken the sauce.

– Crab meat: You could use imitation crab meat or shrimp instead of lump crab meat. You could also stuff the mushrooms with a mixture of crab meat and cream cheese for a different twist.

– Wine sauce: If you don’t want to use wine in the sauce, try using chicken or vegetable broth instead. Or skip the wine altogether and just make a creamy mushroom sauce.

Making these substitutions and variations will allow you to customize the recipe to your liking so that it’s perfect for any occasion.

Serving and Pairing

 This dish is sure to impress any guest at your dinner party.
This dish is sure to impress any guest at your dinner party.

This delicious crabmeat with mushrooms in wine sauce recipe is best served hot and fresh, straight from the stove. It’s a delightful main course and is perfect for a special dinner with loved ones or a weekend family gathering.

The creaminess of the sauce pairs beautifully with white meat, such as chicken breasts or turkey tenderloin, and also complements filet mignon or a seafood dish like crab linguine, crab legs, or a light and creamy mushroom pasta dish. The stuffed portobello mushrooms can be served as an appetizer or side dish to compliment roasted veggies, steamed asparagus or seasonal salad.

For dessert lovers craving something sweet after the meal, try plating wild mushroom pappardelle pasta with crumbled Italian cookies on top of a bed of diced strawberries sautéed in white wine for an uh-mazing combination your guests will never forget.

For the perfect wine pairing, look no further than dry white wine like Chardonnay, Pinot Grigio or Sauvignon Blanc. This wine accentuates the flavors and subtle notes of this recipe. However, if you prefer red wine with seafood, go for Pinot Noir; it has great acidity and structure that would balance the richness of the cream sauce.

Bon Appétit!

Make-Ahead, Storing and Reheating

 Don't miss out on the opportunity to enjoy this decadent and savory creation.
Don’t miss out on the opportunity to enjoy this decadent and savory creation.

One of the great things about this crabmeat with mushrooms in wine sauce recipe is that it can be made ahead of time and reheated with ease. This means that you can easily have a fancy seafood dinner ready for your guests without worrying about last-minute preparations.

To make this recipe ahead of time, follow the recipe as instructed and let the dish cool completely. Once cooled, store it in an airtight container in the refrigerator for up to 2 days. If you want to store it for longer, you can freeze it for up to 1 month. To reheat either refrigerated or frozen dish, place it in a saucepan over low heat and stir occasionally until warmed through.

The sauce might thicken if stored overnight in the fridge, so don’t hesitate to add a bit more milk or cream to bring it back to its original consistency. The dish also pairs well with pappardelle pasta – and they can be cooked separately and combined just before serving.

The creamy mushroom flavor of the dish actually becomes richer with proper storage as well as the taste settles in with time giving it more depth per flavor. Just add more white wine while reheating to liven up the flavors before serving.

Don’t worry about losing flavor because this recipe doesn’t lose any flavor during storage or reheating, so make it ahead of time or plan on having leftovers!

Tips for Perfect Results

When it comes to making Crabmeat With Mushrooms in Wine Sauce, it’s essential to get everything just right to ensure the perfect taste and texture. Here are some tips to help you achieve perfect results every time:

1. Use fresh ingredients: Fresh mushrooms and lump crab meat are key to getting the best flavor in this recipe. Avoid using canned or frozen ingredients if possible.

2. Saute mushrooms first: To bring out the full flavor of the mushrooms, sauté them in butter before adding the crab meat and wine sauce.

3. Don’t overcook the crabmeat: While it’s tempting to pull the crab meat apart and mix it with the sauce right away, over-cooking it can lead to a rubbery texture. Pull it apart gently and let it cook in the sauce for just a few minutes.

4. Make sure the sauce is creamy: The wine sauce should be blended until smooth and creamy before adding the crab meat and mushrooms.

5. Use dry white wine: Dry white wine works best for this recipe, as it complements the flavors of the seafood and mushrooms without being too harsh.

6. Don’t skimp on the seasoning: Tabasco sauce, dried tarragon, dry mustard, white pepper, and salt all play important roles in bringing out the flavors of this dish. Be sure to use these seasonings generously when making the recipe.

By following these tips, you can take your Crabmeat With Mushrooms in Wine Sauce to a whole new level of deliciousness!

Bottom Line

In conclusion, this crabmeat with mushrooms in wine sauce recipe is a perfect dish for seafood lovers who enjoy rich and flavorful meals. The combination of the lump crab meat and sauteed mushrooms in the creamy white wine sauce is truly irresistible. It is easy to prepare and can be made as a main dish or a side dish to accompany your favorite steak or pasta.

With its versatility and delicious taste, this recipe is perfect for any occasion, whether it’s a family dinner or a romantic dinner for two. And with some simple substitutions and variations, you can make it even more unique and personalized to your preferences.

So why not give this recipe a try? I guarantee that you will love every bite! Don’t forget to pair it with your favorite wine to enhance the dining experience. Let the flavors of the seafood and the wine dance in your mouth and indulge in every moment of it. Trust me; you won’t regret it.

Crabmeat With Mushrooms in Wine Sauce

Crabmeat With Mushrooms in Wine Sauce Recipe

From the New York Seafood Council.
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Seafood
Calories 342.8 kcal


  • 1 lb crabmeat
  • 2 tablespoons margarine
  • 2 tablespoons flour
  • 1/2 cup milk
  • 1/2 cup dry white wine
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground white pepper
  • 1/4 teaspoon Tabasco sauce
  • 1/4 lb fresh mushrooms, sliced
  • 3/4 cup breadcrumbs
  • 2 tablespoons margarine, melted


  • Melt 2 tablespoons of margarine in a large skillet over medium heat.
  • Saute mushrooms until tender.
  • Blend in flour.
  • Add milk, stirring constantly.
  • Add wine, mustard, tarragon, salt, pepper, and Tabasco.
  • When heated add crab meat and mix gently.
  • Place mixture in a lightly greased casserole baking dish.
  • Sprinkle with bread crumbs and drizzle with 2 tablespoons of melted margarine.
  • Bake uncovered at 350 degrees for about 30 minutes or until lightly brown and bubbly.

Add Your Own Notes


Serving: 161gCalories: 342.8kcalCarbohydrates: 21gProtein: 26gFat: 14.5gSaturated Fat: 3.4gCholesterol: 51.9mgSodium: 1539.2mgFiber: 1.4gSugar: 2.1g
Keyword < 60 Mins, Crab
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