1 lb Dungeness crabmeat
4 tb Butter
4    Cloves fresh garlic, minced
1/2 lb Fresh mushrooms, sliced
2 tb Chopped shallots
1/2 c  Dry white wine
1/2 c  Whipping cream
1 tb Dijon-style mustard
Salt and pepper to taste
Lemon juice to taste
Minced fresh parsley

In skillet, saute crab in butter for 3 to 4 minutes. Remove crab and keep
warm. Add garlic, shallots and mushrooms. Cook for 1 minute. Deglaze pan
with wine. Reduce to 2 tbsp. Add cream and reduce until thick. Whisk in
mustard. Do not boil. Add salt, pepper and lemon juice. Return crab to
pan and toss quickly in sauce. Serve over fettuccine. Sprinkle with
parsley.