2 tbsp. unsalted butter
1/4 c. scallions, chopped
1 clove garlic, minced
1 c. peeled shrimp
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme
2 tbsp. Dijon mustard
1/2 c. mushrooms, sliced
1 c. cooked lump crabmeat
1/3 c. white wine or water
4 c. cooked rice

Melt butter in saute pan over moderate heat. Add scallions and garlic and cook for 1 minute. Add the shrimp and cook until they curl and turn pink, about 2 minutes. Add spices and herbs and saute 30 seconds. Stir in mustard and saute 30 seconds. Add mushrooms and saute 30 seconds. Add crabmeat and saute 30 seconds. Stir in wine and cook for 1 minute. Serve over cooked rice. 4 servings.