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.
