2 c Fettucine; cook — drain
1/2 ts Dried Sweet Basil —
: crumble 3 TB Butter
1 cn Crab meat (6oz)
2 c Mushrooms — sliced
1 TB Flour
1/2 ts Garlic salt
3/4 c Chicken broth
1/3 c Green onion — sliced
1/4 c White wine — dry
1/3 c Parsley; fresh — minced
1/4 c 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. Recipe By : —–