| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Casseroles, Italian | 4 | Servings |
INGREDIENTS
| 2 | c | Fettucine; cook — drain |
| 3 | tb | Butter |
| 2 | c | Mushrooms — sliced |
| 1/2 | ts | Garlic salt |
| 1/3 | c | Green onion — sliced |
| 1/3 | c | Parsley; fresh — minced |
| 1/2 | ts | Dried sweet basil — |
| Crumble | ||
| 1 | cn | Crab meat (6oz) |
| 1 | tb | Flour |
| 3/4 | c | Chicken broth |
| 1/4 | c | White wine — dry |
| 1/4 | c | Parmesan cheese — grated |
INSTRUCTIONS
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.Add cheese; cook until cheese melts. Spoon sauce over crab; bake in preheated 400~ oven 15 to 20 minutes. Recipe By : From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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