- 1/4 cup butter
- 8 ounces fresh mushrooms, quartered
- 1 teaspoon Cajun seasoning
- 1 teaspoon minced garlic
- 24 shucked oysters, quartered
- 1/2 cup whole corn kernels, blanched
- 2/3 cup French-style green beans, chopped
- 2 tablespoons chopped pimento peppers
- 1/2 cup seafood stock
- 10 ounces fresh linguine pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- 3 tablespoons thinly sliced green onion
- 4 ounces crabmeat
- In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside.
- Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add oysters, corn, string beans, and pimento. Saute for 1 1/2 minutes. Add stock and linguine, and bring to a slight simmer.
- Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.