Crab Tettrazini

Course : Seafoods
Serves: 1
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2 cups fettuccine cooked and drained
1/2 teaspoon Dried Sweet Basil crumble
3 tablespoons Butter
6 ounces Crab meat -- canned
2 cups Mushrooms sliced
1 tablespoon Flour
1/2 teaspoon Garlic salt
3/4 cup Chicken broth
1/3 cup Green onion sliced
1/4 cup White wine dry
1/3 cup Parsley minced
1/4 cup Parmesan cheese grated

Preparation / Directions:

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.

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