Recipe Categories
Seafood
Crab Casseroles

Cullen's Can Crab Tetrazzini 

2 cup fettuccine, cook, drain 
1/2 tsp dried sweet basil, crumble 
3 tbl butter 
1 can crab meat, (6oz) 
2 cup mushrooms, sliced 
1 tbl flour 
1/2 tsp 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 

 Method : 
Place fettuccine in a greased 1-quart casserole. Melt 2 tablespoons butter in large skillet; sauté mushrooms in butter until just tender. Add garlic salt, green onion, parsley and basil to mushrooms; sautee1 minute. Spoon mixture over fettuccine. 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 400F oven 15 to 20 minutes.