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Crab with White Wine Artichoke Mushroom Sauce

Author: Karen Persson

Crab, artichoke buttons, and mushrooms make this dish elegant enough to serve for guests, but easy enough to make after a busy workday.


  • 1 lb. crab
  • 10 T salted butter, divided
  • ½ C dry white wine
  • 1 C heavy cream
  • 1½ C crimini mushrooms
  • 1½ C white mushrooms
  • ¹⁄³ C chopped green onions
  • 1 14-oz. can artichoke bottoms (no salt added),
  • 1 shallot, sliced thin
  • 2 cloves garlic, minced
  • 1 T parsley, chopped


  1. Melt 3 T butter in medium skillet. Sauté artichoke and mushrooms over medium-high heat until lightly browned.
  2. Melt 4 T butter in large skillet then add shallots and sauté until softened, 3-5 minutes over medium-high heat. Add wine and cook, stirring occasionally, until reduced by half, 4-5 minutes. Add cream and cook, stirring occasionally, until reduced by half, 5-7 minutes. Add sautéed artichoke and mushrooms.
  3. Melt 3 T butter in medium skillet and sauté garlic for 2 minutes over medium heat. Add crab and parsley and sauté over medium-high heat until hot.
  4. Transfer sauce with artichokes and mushrooms to serving plate (slightly bowled) and top with crab. Garnish with chopped green onion.