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Mushrooms with Lump Crab and Dry Sherry Cream Reduction


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  • 1/2 pound jumbo lump crabmeat, cartilage removed
  • 1 ounce olive oil
  • 1-2 shallots, finely minced
  • 1/2 cup leeks, rinsed well and medium diced
  • 1/2 cup dry sherry
  • 2 cups heavy whipping cream
  • 1/2 pound mushrooms, cleaned
  • 1 roasted red pepper, small diced
  • 1 Tbsp. chives, finely sliced
  • To taste salt and pepper



Step 1

Heat a large sauté pan over medium heat, and then add oil, shallots and leeks. Sauté until translucent. Add mushrooms and cook until tender. Deglaze with all the sherry. Increase heat to medium high and burn off some of the alcohol. Add cream and bring to a boil. Reduce heat and let simmer until thickened; about 10 minutes. Add lump crab to thickened cream moments before serving, cooking only to heat the crab. Finish with salt and pepper, fresh chives, and diced roasted peppers. Spoon mushroom and crab mixture over toasted or grilled French bread slices.

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