Dungeness Crab Cobbler

Serves 6

1/4 lb butter
1 lb mushrooms, sliced
4 shallots, sliced
2 stalks celery, diced
2 lb crab meat
2 tsp garlic, chopped
1/2 bunch Italian parsley, chopped
1 Tbsp fresh tarragon
1/2 bunch chives
1-1/2 cups heavy cream
1-1/2 cups all-purpose flour, sifted
2 tsp baking powder
1 tsp salt
1 pinch sugar
2 oz butter
1 Tbsp Dijon mustard
1/2 cup milk

Preheat oven to 400 degrees. Sweat mushrooms, shallots and celery in butter until tender but not browned. Add ingredients up to the chives and heat through. Correct seasoning with salt and pepper, moisten with cream. Mixture should resemble a stew.

Sift flour with salt and baking powder, cut in butter until mixture resembles coarse meal, add mustard and milk and mix gently to form dough. Cut into round shape.

Place crab mixture into ovenproof dishes, cover with round pastry dough and bake until pastry is golden, approximately 20 minutes.

Pair with Ferrari-Carano Reserve Chardonnay.