Crab Tetrazzini

Crab Tetrazzini

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  • 2 c
    fettucine, cooked and drained
  • 1/2 tsp
    sweet basil, dried
  • 3 Tbsp
  • 6 oz
  • 2 c
    mushrooms, sliced
  • 1 Tbsp
  • 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


  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, then add cheese; cook until cheese melts.
  9. Spoon sauce over crab; bake in preheated 400 oven 15 to 20 minutes.

Printable Recipe Card

About Crab Tetrazzini

Course/Dish: Fish Seafood
Regional Style: Italian
Other Tag: Quick & Easy

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