Crab tetrazzini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fettucine,cooked,drained |
| 3 | tablespoons | Butter |
| 2 | cups | Mushrooms,fresh,sliced |
| ½ | teaspoon | Garlic salt |
| ⅓ | cup | Green onion,sliced |
| ⅓ | cup | Parsley,fresh,minced |
| ½ | teaspoon | Basil,dried sweet,crumbled |
| 1 | can | Crab meat(6oz) |
| 1 | tablespoon | Flour |
| ¾ | cup | Chicken broth |
| ¼ | cup | White wine,dry |
| ¼ | cup | Parmesan cheese,grated |
Directions
1. Place fettucine in a greased 1-quart casserole.
2. Melt 2 tablespoons butter in large skillet; saute mushrooms in butter until just tender.
3. Add garlic salt, green onion, parsley and basil to mushrooms; saute 1 minute.
4. Spoon mixture over fettucine.
5. Drain crab meat; arrange on vegetables.
6. Melt remaining butter in skillet; blend in flour.
7. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened.
8. Blend in wine.
9. Add cheese; cook until cheese melts.
10. Spoon sauce over crab; bake in preheated 400'F. oven 15 to 20 minutes. From: Michael Orchekowski Date: 09-26-94