Crab Tetrazzini
Yield
4 servingsPrep
5 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, fettuccine
cooked, drained |
*
|
| ½ | teaspoon |
basil
sweet, dried, crumbled |
*
|
| 3 | tablespoons |
butter
|
|
| 6 | ounces |
crab meat
canned |
|
| 2 | cups |
mushrooms
sliced |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
garlic salt
|
|
| ¾ | cup |
chicken broth
|
|
| ⅓ | cup |
scallions, spring or green onions
|
|
| ¼ | cup |
white wine
dry |
*
|
| ⅓ | cup |
parsley leaves
fresh, minced |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, fettuccine
cooked, drained |
*
|
| 2.5 | ml |
basil
sweet, dried, crumbled |
*
|
| 45 | ml |
butter
|
|
| 173.4 | ml/g |
crab meat
canned |
|
| 473 | ml |
mushrooms
sliced |
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
garlic salt
|
|
| 177 | ml |
chicken broth
|
|
| 79 | ml |
scallions, spring or green onions
|
|
| 59 | ml |
white wine
dry |
*
|
| 79 | ml |
parsley leaves
fresh, minced |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Place fettucine in a greased 1-quart casserole dish.
Melt 2 tablespoons butter in large skillet; sauté mushrooms in butter until just tender.
Add garlic salt, green onion, parsley and basil to mushrooms; sauté 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.
