Crab Tetrazzini
casseroles, seafood
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; cookuntil cheese melts. Spoon sauce over crab; bake in preheated 400~ oven 15 to 20 minutes. Converted by MMCONV vers. 1.00
Yield: 4 servings
Preparation Time: 0:0
