Ingredients
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
Preparation
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.
