Rating:
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Ingredients
- 2 c
- fettucine, cooked and drained
- 1/2 tsp
- sweet basil, dried
- 3 Tbsp
- butter
- 6 oz
- crabmeat
- 2 c
- mushrooms, sliced
- 1 Tbsp
- flour
- 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
How to Make Crab Tetrazzini
- 1Place fettucine in a greased 1-quart casserole.
- 2Melt 2 tablespoons butter in large skillet; saute mushrooms in butter until just tender.
- 3Add garlic salt, green onion, parsley and basil to mushrooms; saute 1 minute.
- 4Spoon mixture over fettucine.
- 5Drain crab meat; arrange on vegetables.
- 6Melt remaining butter in skillet; blend in flour.
- 7Gradually add chicken broth; cook, stirring constantly, until smooth and thickened.
- 8Blend in wine, then add cheese; cook until cheese melts.
- 9Spoon sauce over crab; bake in preheated 400 oven 15 to 20 minutes.
