It’s abundant with earthy mushrooms, tender crab meat, aromatics and white wine simmered in a savory broth, then finished with a touch of cream and topped with a cheesy breadcrumb pangrattato topping.
Butter Yellow Onion Garlic Mushrooms All-Purpose Flour
Gather and prep all ingredients. Then, make the breadcrumb topping. Heat oil in small skillet over medium-low heat.
Then, add the breadcrumbs, cheese, optional green onions and bell peppers, salt and black pepper and cook until breadcrumbs are toasted, about 2 to 3 minutes, stirring continuously.
Melt butter in pot or Dutch oven over medium-low heat. When butter has melted, add onions and garlic and cook for about 4 minutes, or until vegetables have softened a bit, stirring occasionally.
Then add the mushrooms and stir. Increase the heat to medium and cover the pot, allowing the mushrooms to start releasing their liquid about 2 to 3 minutes.