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|2 c||fettucine, cooked and drained|
|1/2 tsp||sweet basil, dried|
|2 c||mushrooms, sliced|
|1/2 tsp||garlic salt|
|3/4 c||chicken broth|
|1/3 c||green onions, sliced|
|1/4 c||white wine, dry|
|1/3 c||parsley, fresh minced|
|1/4 c||parmesan cheese, grated|
Place fettucine in a greased 1-quart casserole.
Melt 2 tablespoons butter in large skillet; saute mushrooms in butter until just tender.
Add garlic salt, green onion, parsley and basil to mushrooms; saute 1 minute.
Spoon mixture over fettucine.
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, then add cheese; cook until cheese melts.
Spoon sauce over crab; bake in preheated 400 oven 15 to 20 minutes.
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