Crab Tetrazzinicasseroles, italian, seafood, wine 2 cup Fettucine; cook; drain 1/2 teaspoon Dried Sweet Basil; crumble 3 tablespoon Butter 1 can Crab meat (6oz) 2 cup 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; fresh; minced 1/4 cup 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. Add cheese; cook until cheese melts. Spoon sauce over crab; bake in preheated 400~ oven 15 to 20 minutes. 1.00 |
