Crab Tetrazzini

Recipe Ingredients

2 cups	474ml	Fettuccine; cook - drain
1/2 teaspoon	2.5ml	Dried sweet basil - crumble
3 tablespoons	45ml	Butter
1		Crab meat - (6oz)
2 cups	474ml	Mushrooms - sliced
1 tablespoon	15ml	Flour
1/2 teaspoon	2.5ml	Garlic salt
3/4 cup	177ml	Chicken broth
1/3 cup	20g / 0.7oz	Green onion - sliced
1/4 cup	59ml	White wine - dry
1/3 cup	30g / 1.1oz	Parsley; fresh - minced
1/4 cup	36g / 1.3oz	Parmesan cheese - grated

Recipe Instructions

Place fettuccine in a greased 1-quart casserole. Melt 2 tablespoons butter in large skillet; sauteemushrooms in butter until just tender. Add garlic salt, green onion, parsley and basil to mushrooms; sautee1 minute. Spoon mixture over fettuccine. Drain crab meat; arrange on vegetables. Melt remaining butter in skillet; blend in flour. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened. Blend in wine. Add cheese; cook until cheese melts. Spoon sauce over crab; bake in preheated 400F oven 15 to 20 minutes.

Source:
Cooking Light, Jan/Feb 1995, page 110

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